Acorn squash, apple, ginger, and curry are all featured in this delicious soup for fall.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 quart milk
- 2 ¼ cups uncooked white rice
- ⅓ cup maple syrup
- 1 teaspoon grated lemon zest
- ½ cup pecan halves
Instructions
- In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 53 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used brown rice for this, so I should have used only 1 cup of rice to make it have a smoother texture. I loved the maple and citrus flavors together! The pecans add a wonderful touch of crunch!
Sal needs to take a look at this recipe. I suspect there is a misprint as the measurements are all wrong. I started the recipe as directed but after the rice had cooked all I had was dry, sticky rice. I had to put the rice in a large casserole dis and break up the rice before I could proceed. I ended up adding another qt. of milk, doubling the maple syrup and adding 4 T. brown sugar. I then baked it for about 25 minutes and it soaked up all my milk again. At this point, the flavor is good but I will have to add at least another qt of milk for it to have any creamy texture. I should have known that 2 1/4 cups of uncooked rice would never work with only 1 qt of milk. I suspect the recipe called for cooked rice, not uncooked!
a nice little twist on traditional rice pudding. I really liked it!