Rice Pudding with Candied Butternut Squash

• Unsalted butter, softened, for the ramekins
• 1 cup Arborio or other short-grain white rice
• 5 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 4 large egg yolks, lightly beaten
• 1/2 teaspoon coarse salt
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon ground nutmeg
• 4 cups boiling water
• Candied Butternut Squash (recipe follows)
• 1/2 cup walnut halves (about 2 ounces), toasted and coarsely chopped
• 1/4 cup plus 2 tablespoons orange marmalade
• 1/3 cup sugar
• 1 tablespoon minced peeled fresh ginger
• 1/2 vanilla bean, split lengthwise
• Pinch of ground cloves
• 2 tablespoons fresh lemon juice
• 1 small butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
• (makes about 4 cups)

1. Preheat the oven to 350F.
2. Lightly butter ten 5-ounce ramekins; set aside.
3. Put the rice and milk in a medium saucepan over medium-high heat.
4. Cook, stirring occasionally, until the milk is just about to simmer.
5. Reduce heat to medium.
6. Simmer gently, stirring occasionally, until the rice is tender, 15 to 20 minutes.
7. Remove the pan from the heat.
8. Meanwhile, whisk the cream, sugar, egg yolks, salt, lemon zest, and nutmeg in a medium bowl.
9. Pour the cream mixture into the rice mixture in a slow, steady stream, stirring constantly.
10. Return the pan to medium-high heat, and bring to a boil, stirring occasionally.
11. Remove from heat.
12. Using a ladle, divide the rice mixture evenly among the buttered ramekins, stirring the mixture in the pan each time to ensure an even distribution of rice and liquid.
13. Transfer the ramekins to a large roasting pan or 2 baking dishes at least 2 inches deep.
14. Slowly pour boiling water into the pan to come halfway up the sides of the ramekins.
15. Carefully place in the oven.
16. Cook, rotating the pan halfway through, until the puddings are almost set and the tops are golden in places, 50 to 60 minutes.
17. Carefully transfer the ramekins to a wire rack.
18. Let cool 10 minutes before serving.
19. The pudding can be stored in the refrigerator up to 1 day.
20. Serve warm, cold, or at room temperature.
21. Spoon the candied squash and its syrup on top of each pudding, dividing evenly; sprinkle with toasted walnuts.
22. Put the marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot.
23. Stir in 2 1/2 cups water.
24. Bring to a boil over medium-high heat, stirring to dissolve the marmalade and sugar.
25. Add the squash, and stir to combine.
26. Bring the mixture to a simmer.
27. Reduce heat to medium-low, and partially cover the pot.
28. Gently simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 35 minutes.
29. Uncover, and cook until the liquid is syrupy, 5 to 10 minutes.
30. Remove the vanilla bean, and discard.
31. Serve warm.
32. The squash and syrup can be refrigerated in an airtight container up to 1 week.
33. Before serving, reheat over medium-low heat.
34. If the syrup seems too thick, add 1 to 2 tablespoons water.

butter, white rice, milk, heavy cream, sugar, egg yolks, coarse salt, lemon zest, ground nutmeg, boiling water, candied butternut, walnut halves, orange marmalade, sugar, fresh ginger, vanilla bean, ground cloves, lemon juice, butternut

Taken from www.epicurious.com/recipes/food/views/rice-pudding-with-candied-butternut-squash-392976 (may not work)