Butternut Squash Rice Pudding #ImprovCookingChallenge

This creamy, seasonal and soothing rice pudding is made in an instant pot saving tons of time that would normally be spent baking the squash and cooking the rice.  Flavored with dried cranberries, fresh apple and cinnamon it turned out amazingly delicious.

We are making recipes with Squash and Rice today.......

Each month a group of us get together and share a recipe that contains the same two ingredients.  The possibilities are endless and it is always fun to see what everyone chooses to create.  Let's take a look at what was brought to the challenge today.......

Improv Cooking Challenge

Squash and Rice

• Bisi Bele Bath by Sneha's Recipes
• Butternut Squash and Wild Rice Pilaf by Palatable Pastime
• Butternut Squash Methi Pulao by Magical Ingredients
• Butternut Squash Rice Pudding by A Day in the Life on the Farm

This rice pudding was made completely in the instant pot and then placed into a baking pan to go into the refrigerator.  You could place it into individual servings before refrigerating but I have limited space so I chose to dish it out just prior to serving.

I think that the best thing about having rice pudding for dessert is getting to rewarm it in the morning and having it for breakfast with a little cream.  Sooooo good.  It is pure comfort food.  My mom used to make Rice Pudding with leftover rice all the time and feed it to us for breakfast.

When my sister and her husband were coming over for dinner, I knew this would be the perfect dessert to serve her.  This recipe makes enough that we were able to split the leftovers so that we would each have rice pudding for breakfast the next day.

This would make a perfect ending to any Fall Feast including Thanksgiving and using the Instant Pot frees up your stove and/or oven space.

Desserts, Pudding, Rice, Squash, Cinnamon,

Desserts

American

Yield: 12 servings

Author: Wendy Klik

Instant Pot Butternut Squash Rice Pudding

This creamy, seasonal and soothing rice pudding is made in an instant pot saving tons of time that would normally be spent baking the squash and cooking the rice. Flavored with dried cranberries, fresh apple and cinnamon it turned out amazingly delicious.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 medium butternut squash, quartered and seeds removed
• 2 1/4 c. water, divided
• 1/3 c. dried cranberries
• 1 1/4 c. jasmine rice
• 4 c. milk
• 1/4 c. cornstarch
• 1 1/2 T. butter
• 1 apple, peeled, seeded and diced
• 3/4 c. brown sugar
• 1 t. vanilla
• 1/2 t. ground cinnamon
• Whipped Cream, if desired

Instructions

1. Place squash in an instant pot with the dried cranberries and 1 cup of water. Seal and cook on high pressure for 7 minutes. Allow pressure to release naturally for 10 minutes before quick releasing remaining pressure.
2. Remove squash from instant pot and scoop the flesh from the peels into a food processor. Puree until smooth.
3. Drain the cranberries and place into a large bowl. Discard any remaining cooking liquid and clean the inner pot.
4. Rinse the rice and place into the instant pot with the remaining 1 1/4 cups of water. Seal and cook on high pressure for 4 minutes, allowing pressure to release naturally for 10 minutes before using the quick release method.
5. Add the rice to the cranberries and mix to combine.
6. Set the instant pot to saute and add the milk. Whisk in the cornstarch and butter. Cook, whisking constantly for about 5 minutes, until mixture is thickened.
7. Stir in 1 cup of the pureed squash, brown sugar, vanilla and apple. Add the rice mixture and cinnamon. Cook and stir for another 4 or 5 minutes. Transfer to a baking pan or casserole and let cool.
8. Can be served warm or cover with plastic wrap pressed directly onto the pudding and refrigerate until ready to serve.
9. Divide into individual serving bowls and top with a dollop of whipped cream, if desired.

Notes

Adapted from a recipe found at Taste of Home

Nutrition Facts

Calories

243.23

Fat (grams)

4.41

Sat. Fat (grams)

2.53

Carbs (grams)

47.51

Fiber (grams)

2.12

Net carbs

45.39

Sugar (grams)

22.75

Protein (grams)

4.79

Sodium (milligrams)

52.49

Cholesterol (grams)

13.96

Similar Recipes

Instant Pot Carrot Halwa

Glerk's Bog (Pisatachio Pudding)

Pumpkin Parfaits

https://adayinthelifeonthefarm.blogspot.com/2022/10/butternut-squash-rice-pudding.html

Property of A Day in the Life on the Farm