Rice pudding with butternut squash

I've become addicted to rice pudding in the past few months. I figure it's less harmful than smoking or drugs, right? I think it's the rich creaminess that is so satisfying. (Have I mentioned how much I miss cheese and butter?)  Plus, if I add vegetables, dessert becomes a justifiable main dish. I eat rice pudding for breakfast. And dessert. And snacks. And anytime I can. My only complaint is that it looks fairly unappetizing because the cinnamon and the soy milk mix up to a rather yucky color.  Suggestions are welcome.

rice pudding with butternut squash


  • 1 1/2 cups cooked rice
  • 1 1/2 cups Silk Original soy milk
  • 1/2 cup Silk creamer
  • 2 eggs
  • 1/4 cup sugar
  • 1/3 cup golden raisins
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1 tsp vanilla extract or the scrapings of one split-open vanilla bean
  • 1/2 cup steamed butternut squash, diced into small pieces


How to

  1. Preheat oven to 350°F.
  2. Heat up soymilk, soy creamer and rice over medium heat in a medium saucepan. 
  3. In a separate bowl, mix the eggs, sugar, spices and vanilla.  Pour in a little of the heated milk mixture to bring up the temperature of the egg mixture and avoid curdling.  Then add the egg mixture to the pot with the milk and rice.  Add the raisins.
  4. Reduce heat to medium low and cook for about 10 minutes or until the mixture thickens.
  5. Spray an 8"x8" oven safe baking dish (or similar size) with non-stick spray.  Pour the mixture into the baking dish and add diced squash, distributing evenly around.
  6. Bake for around 30 minutes or until the top is turning golden and the pudding is doesn't jiggle too, too much if you shake the pan.  There may be some liquid on top, don't worry about that.



  • Try sweet potato instead of butternut squash
  • Replace part or all of the soy milk with coconut milk
  • Use agave nectar instead of sugar
  • Experiment with different types of rice like brown and basmati
  • Add shredded coconut


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Comments: 1
  • #1

    Asha (Friday, 08 February 2013 20:15)

    This sounds delicious! I wonder how maple syrup would do for a variation?

Comments: 0