Squash Custard Rice Pudding (Brown sugar and Cinnamon)



This is why I love Fall and creating recipes for “Fall”? Taking a old time recipe and just giving it a little autumn touch seems to be right up my alley as of late. My mom used to make these wonderful custard puddings and always added her own touches. So this is basically my knock off of hers. This isn’t her exact recipe because unfortunately her recipes were lost yrs and yrs ago so basically I am just going by memory and adding my own special FLAVORS. Just like she used to do. ❤️❤️❤️ .. Really great little desserts that are Gluten Free, and all around figure friendly.. If you don’t do not dig “Squash” no worries you can substitute pumpkin purée or just leave it out completely.

3/4 cup Minute instant white rice
1/3 cup brown sugar
1/2 squash purée
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 cups low fat or fat free milk
3 eggs beaten
1 tsp maple syrup

Preheat oven at 350

Combine Rice,brow sugar , milk and cinnamon, nutmeg and salt in a saucepan. Bring to boil, stirring and then adding your squash purée. Cover pan and simmer for about 10 to 12 mins. Next in a 1 1/2 quart buttered baking dish, combine eggs ( already beaten) and maple syrup. Next add your rice mix and combine with your eggs and maple syrup. Stir till fully combined. Sprinkle some brown sugar on top. Place baking dish in a pan filled with about 1 1/2 inches of “HOT” water. Place in the oven for about 25 to 35 mins ( your oven might vary) until set and firm. Remove and serve.

Note:(you can also use ramikans for these as well like I did in the above pic. Instead of mixing rice and egg in a baking dish, just mix them in a large metal bowl and pour them into each ramikan.

Cooking time: approx 25 to 30 min

Serves 4 to 6 peeps.



2 Comments Add yours

  1. This needs to be in our bellies Right Meow!!!

    Liked by 1 person

    1. 😆😆😆😆👍👍👍


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