Pumpkin Ginger Rice Pudding

Pumpkin Ginger Rice Pudding
Photo by Sang An


  • 1 teaspoon vanilla
  • 2/3 cup long-grain white rice
  • 1 blowtorch
  • ½ teaspoon salt
  • 1 tablespoon unsalted butter
  • 5 cups whole milk
  • ¼ cup crystallized ginger
  • + 4 more ingredients
    • 34 teaspoons granulated sugar
    • 8 large egg yolks
    • 1 1 1/2- to 2-lb piece pumpkin or butternut squash
    • 2 tablespoons turbinado sugar such as Sugar in the Raw

Put oven rack in middle position and preheat oven to 450°F. Arrange each piece of pumpkin, cut side up, on a sheet of foil. Top each with 1/2 tablespoon butter and 1 teaspoon granulated sugar. Wrap separately in foil and bake, cut sides up, in a shallow baking pan until flesh is tender, about 1 h...

View full recipe at Epicurious


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