SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 154.5
  • Total Fat: 2.1 g
  • Cholesterol: 6.9 mg
  • Sodium: 63.6 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.0 g

View full nutritional breakdown of Sweet potato brown rice pudding calories by ingredient
Report Inappropriate Recipe

Sweet potato brown rice pudding

Submitted by: HOOKTONTRAVEL

Introduction

It's fairly nondescript, actually. i halved the original recipe and changed the spices and sugars for what I had on hand. I'm sure you could substitute pumpkin or any other winter squash for the sweet potato if you like... use it as a jumping off point! Of course feel free to eliminate the sugar if you're watching carbs or diabetes. It's fairly nondescript, actually. i halved the original recipe and changed the spices and sugars for what I had on hand. I'm sure you could substitute pumpkin or any other winter squash for the sweet potato if you like... use it as a jumping off point! Of course feel free to eliminate the sugar if you're watching carbs or diabetes.
Number of Servings: 6

Ingredients

    1 cup cooked short-grain sweet brown rice
    1 cup sweet potato puree (I used part potato and part rhubarb since I had it in the garden. nutrition info based on 1 sm. sweet potato plus 1 cup diced rhubarb, boiled together)
    2 cups milk (2%)
    3 Tablespoon dark brown sugar (can sub maple syrup, honey, agave, etc. or whatever artificial blend you have to cook with)
    2 tsp vanilla
    1/2 Tbsp cinnamon
    1/2 tsp ginger
    1/4 tsp cloves

Tips

found this at the healthy food for living blog/website and liked the idea but changed it to add rhubarb and I used regular sugar since I don't have fancy stuff around.


Directions

put milk, sugar, and spices in a heavy pan. Bring to a very low boil over medium heat, whisking often so the milk doesn't scorch.
Lower heat to medium-low.
Whisk in the cooked rice and sweet potato puree.

Cook over medium-low heat, stirring frequently. If a “skin” forms, just stir it back into the pudding. Simmer until the milk cooks down and the rice is creamy, about 30 minutes. Add vanilla at very end, just before putting into bowl(s)
NOTE: It is especially important to tend to the pudding towards the end of the cooking time to keep it from burning on bottom of the pan.

Transfer rice pudding to a large bowl or individual size custard cups, and let cool. Pudding will continue to thicken as it cools.

Serve warm or cold

Serving Size: makes 6 servings (using 6-oz custard cups)

Number of Servings: 6

Recipe submitted by SparkPeople user HOOKTONTRAVEL.






Great Stories from around the Web


Rate This Recipe