Squash and rice Pudding
Serves: 8
2 tbsp unsalted butter
2 pounds yellow squash, cut crosswise into 1/4-inch slices
5 1/2 cups water, more as needed
2 tsp kosher salt
3 cups white long-grain rice (uncooked)
2 cups regular or low-fat sour cream (do not use non-fat)
2 cups heavy cream
1 tbsp chopped fresh basil, plus more for optional garnish
1 tsp chopped fresh oregano, plus more for optional garnish
1 tsp coarsely ground black pepper, or more as needed
1. Preheat oven to 350 F (175 C). 2. Melt the butter in a saucepan over medium heat. Add the squash and cook for 15 minutes, or until slightly mushy. Let it cool in the pan; do not drain off its released liquid/juices.
3. Meanwhile, bring the water to a boil over high heat. Stir in 1 tsp of the salt and the rice. Once the water returns to a boil, reduce the heat to medium-low, cover and cook for about 18 minutes, or until the rice is tender. (If it isn’t quite done and pot seems dry, add more water and keep cooking the rice, as needed.)
4. Transfer the just-cooked rice to a 2-quart casserole dish. Stir in the cooked squash and its juices, then add the sour cream, heavy cream, basil, oregano, the remaining tsp of salt and the pepper, folding gently until well incorporated. Cover tightly with aluminum foil; bake (middle rack) for 20 minutes, then uncover and continue to bake for an additional 10-15 minutes, or just until some browned spots appear. Serve warm.
Adapted from Southern Smoke: Barbecue Traditions and Treasured Recipes Reimagined for Today, by Matthew Register (Harvard Common Press, 2019).