As a Peace Corps Volunteer in Swaziland, I have a limited food budget. But I also love food–both eating and making it. During PST, I cooked without an oven, refrigeration, and a non-stick skillet. Now at my permanent site, I have all three, though at a cost. This occasional series will highlight my cooking and baking and the recipes I use.
Having successfully grown a garden-full of butternut, I have needed to find new ways to use it. I could eat butternut bread every day, but a change is good sometimes.
I had not eaten or made rice pudding since my days studying abroad in Austria where I first encountered it in the university cafeteria. Rice pudding is a delicious and easy comfort food, and it is improved with the addition of butternut, cinnamon, and nutmeg. It is an excellent choice for a chilly day served with a cup of steaming tea.
I shared this with my family, and like most of the desserts I bring them, they had never seen it before but were delighted nonetheless. Even my chickens inadvertently enjoyed the leftovers.
Time: 2 hours, 1 hour active
- Cutting board
- Fork or spoon
- Measuring cups and spoons
- 1 cup mashed butternut
- 1/2 cup rice
- 1 liter milk
- 2 tbsp sugar
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Slice butternut into one-inch rounds and peel skin off each round. Save seeds for your permagarden. Cut butternut into one-inch or smaller pieces.
- Put butternut pieces into pot with one cup of water. Heat on medium-high until pieces are mashable with fork or spoon, about 30 minutes.
- Scoop butternut out of pot. Reserve one cup and use the rest for bread, cake, pancakes, or an addition to your dinner.
- Add rice and milk to the pot. Heat to boiling, then reduce to a simmer, stirring occasionally, until most of the liquid is absorbed in about 30 minutes.
- Add reserved butternut, sugar, vanilla, and spices, and mix. Adjust spices and sugar if necessary. Remove from heat once to desired consistency and serve warm.
Recipe is adapted from thehealthymaven.com.