Sweet potato brown rice pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup cooked short-grain sweet brown rice1 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 vanilla1/2 Tbsp cinnamon1/2 tsp ginger1/4 tsp cloves
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.
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.
Nutritional Info 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
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