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1
In a medium saucepan, combine 3 cups of the whole milk with the water and bring to a boil.
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2
Stir in the rice grits and a pinch of salt and simmer over low heat, stirring often, until the rice is tender and pudding-like, about 1 1/2 hours.
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3
Stir in 1/4 cup of the granulated sugar.
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4
Cover the saucepan and remove from the heat.
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5
Preheat the oven to 350.
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6
Meanwhile, in a medium skillet, combine the black tea, cinnamon stick pieces, crushed cardamom and the remaining 1/4 cup plus 1 tablespoon of granulated sugar and bring to a boil.
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7
Cook over moderate heat until the mixture is syrupy, about 10 minutes.
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8
Add the remaining 1 cup of milk and simmer 5 minutes longer.
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9
Strain the sweet milk tea.
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10
Put the pecans in a pie plate and bake for about 8 minutes, until toasted.
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11
Let the nuts cool, then coarsely chop them.
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12
In a large nonstick skillet, melt the butter.
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13
Add the diced squash and cook over moderate heat until browned on the bottom, about 3 minutes.
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14
Stir in the diced apple and cook, stirring occasionally, until the squash and apple are just tender, about 3 minutes longer.
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15
Reheat the rice pudding until it is very warm.
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16
If it is too thick, thin it with whole milk, about 1/4 cup at a time.
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17
Spoon the rice pudding into small bowls and pour the sweet milk tea on top.
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18
Spoon the squash, apples and pecans onto the pudding and serve.
