Squash and rice pudding with kissel recipe

Squash and Rice Pudding with Kissel recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delightful recipe for squash and rice pudding with kissel is a perfect blend of flavors and textures. The creamy rice pudding is infused with the natural sweetness of squash, creating a comforting and satisfying dessert. The kissel, a traditional Russian fruit sauce, adds a tangy and refreshing element to the dish. With its unique combination of ingredients, this recipe offers a delightful twist on a classic rice pudding.

Keywords: squash, rice pudding, kissel, dessert, comfort food.

squash and rice pudding with kissel recipe details

Squash and rice pudding with kissel recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

	For the pudding:
10 ounce(s)	winter squash
2 ounce(s)	ground rice
1 ounce(s)	caster sugar
1 pint(s)	milk
1 tbsp	butter
1 tbsp	sugar
	For the Kissel:
8 ounce(s)	mixed berries
4 ounce(s)	sugar
½ pint(s)	water
2 tbsp	arrowroot powder

Instructions

Preheat the oven to 200°C. Place the cleaned squash in a tray, sprinkled with the sugar and dabbed with small knobs of the butter and bake in the oven until tender. Remove from the skin and blitz in a mini blender until a puree. Set aside.

Whilst the squash is baking, warm a pint of milk in a pan, sprinkle on the ground rice and stir in. Continue stirring until the mixture comes to the boil and is thick. Allow to simmer for two to three minutes. Remove from the heat and stir in 1 oz of sugar and the pureed squash until homogenous. Empty the mixture into a greased ovenproof dish and bake in the oven for 25 minutes, until lightly browned.

While this is cooking, make the kissel: Place the mixed berries in a pan with the ½ pint of water and cook until the fruit has given up its juice. Pour through a fine meshed sieve. Return the cleared juice in the cleaned pan, add the 4 ozs of sugar and stir in. Mix some of the liquid with the arrowroot, return this to the pan and start to heat, stirring constantly, until the mixture thickens, then set aside to cool.

When the squash and rice pudding is cooked, remove and allow to cool. When cold, spoon over the Kissel and serve.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a