Rice Pudding with Butternut Squash and Sweet Milk Tea

1. 1

   In a medium saucepan, combine 3 cups of the whole milk with the water and bring to a boil.

2. 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.

3. 3

   Stir in 1/4 cup of the granulated sugar.

4. 4

   Cover the saucepan and remove from the heat.

5. 5

   Preheat the oven to 350.

6. 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.

7. 7

   Cook over moderate heat until the mixture is syrupy, about 10 minutes.

8. 8

   Add the remaining 1 cup of milk and simmer 5 minutes longer.

9. 9

   Strain the sweet milk tea.

10. 10

    Put the pecans in a pie plate and bake for about 8 minutes, until toasted.

11. 11

    Let the nuts cool, then coarsely chop them.

12. 12

    In a large nonstick skillet, melt the butter.

13. 13

    Add the diced squash and cook over moderate heat until browned on the bottom, about 3 minutes.

14. 14

    Stir in the diced apple and cook, stirring occasionally, until the squash and apple are just tender, about 3 minutes longer.

15. 15

    Reheat the rice pudding until it is very warm.

16. 16

    If it is too thick, thin it with whole milk, about 1/4 cup at a time.

17. 17

    Spoon the rice pudding into small bowls and pour the sweet milk tea on top.

18. 18

    Spoon the squash, apples and pecans onto the pudding and serve.

* Per serving · 4 servings · Values may vary.