Lotus Purple Sweet Potato And Coconut Rice Pudding Food

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SWEET POTATO RICE PUDDING



Sweet Potato Rice Pudding image

Number Of Ingredients 8

1/2 packed cup cooked sweet potato or yams
1 2/3 cups soy milk or milk
1/2 teaspoon powdered stevia extract
2 cups cooked short grain brown rice
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
dash cardamom (optional)
pinch salt

Steps:

  • • To cook the sweet potatoes or yams: peel, cut into pieces, and steam. Blend the cooked sweet potato and soymilk or milk in a blender with the stevia extract. • Place the rice in a medium-size, heavy-bottomed saucepan. Pour the blended potatoes and milk into the pan. Cook over medium-low heat for about 20 to 30 minutes or until the pudding is thick and creamy. Add the vanilla, spices, and salt, and stir. Cook a few minutes longer. Add a little more milk, and cook longer if necessary. This pudding is excellent served warm with Cashew Cream. TO MAKE WITHOUT SWEET POTATOES, USE: 2 cups soymilk or milk 1 teaspoon lemon juice 1/2 teaspoon stevia extract 2 cups rice 1/4 teaspoon cinnamon Pinch of salt

Nutrition Facts : Nutritional Facts Serves

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  • Preheat oven to 450°F. Cut sweet potato into quarters and wrap each piece in foil. Place pieces on baking sheet and bake for 30-35 mins until fully cooked.
  • Meanwhile, heat vanilla almond milk in a medium-sized pot (preferably non-stick) over medium-high heat to warm. Add brown sugar, cinnamon, nutmeg, allspice, salt and vanilla extract. Stir until all spices are fully incorporated and sugar is beginning to dissolve.
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  • Sweet potatoes should finish cooking while rice is simmering. Remove from oven, unwrap and use a fork to mash the flesh before scooping into a medium-sized bowl.


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