Sweet Potato Rice Pudding Food

ALL-TIME FAVORITE SWEET POTATO PUDDING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.

SWEET POTATO RICE PUDDING

Steps:

• 1. Stir rice and vegetable oil spread into a slow cooker coated with cooking spray.
• 2. Puree the sweet potatoes, coconut, coconut milk, brown sugar, cinnamon, and allspice in a blender.
• 3. Transfer to cooker and add apricots, almond milk, and cream. Stir.
• 4. Cover. Cook on HIGH setting, stirring halfway through, for 2 to 2-1/2 hours, or until creamy. Serve with a dollop of whipped cream sprinkled with cinnamon.

RICE COOKER SWEET POTATO PUDDING

Steps:

• Purée sweet potatoes in a food processor or blender.
• Add remaining ingredients, except water, and process until smooth.
• Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray.
• Fill about 3/4 full with sweet potato mixture.
• Cover each cup with foil, crimping closed.
• Place steamer plate in rice cooker and pour in water.
• Arrange baking cups on steamer plate.
• Bring water and cider to a boil, cover rice cooker and cook about 20 minutes.
• Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more.
• Serve chilled or at room temperature.

VEGAN SWEET POTATO-RICE PUDDING

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Remove sweet potatoes from the oven and remove skin when cool enough to handle.
• Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.

LOTUS, PURPLE SWEET POTATO, AND COCONUT RICE PUDDING

Steps:

• Soak the glutinous rice: In a small bowl, add the glutinous rice and cover it with water by at least 2 inches. Allow the rice to soak for at least 30 minutes. Drain the rice well into a fine mesh sieve set over the sink.
• Make the rice pudding: In a medium saucepan over medium heat, add the drained rice, purple sweet potatoes, lotus root, 1 2/3 cups coconut water, and palm sugar. Use a wooden spoon to stir well and bring it to a boil. As soon as it comes up to a boil, put the lid on and reduce the heat to the lowest setting. Allow it to cook for 15 to 20 minutes, stirring occasionally to make sure the bottom does not burn. The rice will be fluffy, sticky, and double in size. Add the remaining 1 1/3 cups coconut water, lotus seeds, and 1/3 cup coconut cream. Stir well, put the lid on, and cook for 5 minutes. Taste the rice. It should be soft.
• Serve: Serve the rice pudding warm in bowls with extra coconut cream drizzled over the top.

SWEET POTATO PUDDING

Steps:

• Preheat the oven to 350 degrees F. Grease a 1 1/2-quart baking dish.
• With an electric mixer, beat together all the pudding ingredients until smooth and light. Pour the pudding into the baking dish. Transfer to the oven and bake for 25 minutes.
• Sprinkle the praline mixture over the pudding and bake for an additional 20 to 25 minutes, until the pudding is set and slightly puffed. The top will sink as the pudding cools. Serve warm or at room temperature.
• In a small bowl, combine the ingredients and reserve to use as topping for the sweet potato pudding.