Rice Pudding with Candied Butternut Squash

September 07, 2017

Rice Pudding with Candied Butternut Squash Recipe | Well Seasoned Gourmet Food Store

Did you catch Angie on Global TV today? She was cooking up a delicious, hearty dish to help ease us all into Fall. Butternut squash is full of fall vibes, but still light enough for the warm weather.

From soups to squash noodles or dessert ideas, butternut squash is one of fall’s most versatile and delicious vegetables. 

Interested in more vegetarian recipes? Join us for Meatless Monday Cooking Class on Sept 11 with Chef Karen Dar Woon.

Rice Pudding with Candied Butternut Squash

Ease into Fall with this delicious recipe

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


  • Unsalted butter, softened, for ramekins
  • 1 cup Arborio rice
  • 4 cups whole milk
  • 1 can coconut milk
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • 4 large egg yolks, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon finely grated lemon zest
  • ¼ teaspoon ground cardamom
  • 4 cups boiling water


Preheat oven to 350 degrees. Lightly butter ten x 5 oz ramekins or one standard size pie plate; set aside. Put rice and milks in a medium saucepan over medium-high heat.

Cook, stirring occasionally, until milk is just about to simmer. Reduce heat to medium. Simmer gently, stirring occasionally, until rice is tender, 15 to 20 minutes.

Remove pan from heat. Meanwhile, whisk cream, sugar, egg yolks, salt, lemon zest, and cardamom in a medium bowl. Pour the cream mixture into the rice mixture in a slow, steady stream, stirring constantly.

Return pan to medium-high heat, and bring to a boil, stirring occasionally. Remove from heat. Using a ladle, divide rice mixture evenly among buttered ramekins, stirring mixture in pan each time to ensure an even distribution of rice and liquid.

Transfer ramekins or pie plate to a large roasting pan that is atleast 2 inches deep. Slowly pour boiling water into pan to come halfway up sides of ramekins/pie plate. Carefully place in oven. Cook, rotating pan halfway through, until puddings are almost set and tops are golden in places, 50 to 60 minutes.

Carefully transfer ramekins to a wire rack. Let cool 10 minutes before serving. Serve warm, cold, or at room temperature. Spoon candied squash and its syrup on top of each pudding, dividing evenly.

For the candied squash:


  • ¼ cup plus
  • 2 tablespoons orange marmalade
  • 1/3 cup sugar
  • 1 teaspoon vanilla paste
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small butternut squash, peeled, seeded, and cut into ½” cubes (about 4 cups)


Put marmalade, sugar, vanilla, and lemon juice in a large, wide pot. Stir in 2 ½ cups water. Bring to a boil over medium-high heat, stirring to dissolve marmalade and sugar.

Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot.

Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes.

Remove vanilla bean, and discard. Serve warm. Squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.

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