SWEET POTATO RICE PUDDING
Number Of Ingredients 8
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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SWEET POTATO RICE PUDDING – LOTUS FOODS WEBSITE
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5/5 (1)Category DessertServings 6Total Time 40 mins
- 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.
- Add rice to the almond milk mixture and stir once to prevent sticking before bringing to a boil. Once boiling, turn down heat and bring to a vigorous simmer. Keep pot uncovered and continue to stir every so often, to prevent rice from sticking to the bottom and to release the gluten in the rice, making for a creamier pudding texture. Cook for approximately 15-20 more mins, or until rice is tender. Once rice has finished cooking, turn burner off. The pot should have approximately 1-2 cups of almond milk left in it.
- 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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