Sweet Potato Rice Pudding
This is an old favorite of ours! It's such a great way to satisfy your sweet tooth and get fabulous fiber, filling and nutrition in as well. Easy to make, delicious for breakfast or dessert! Make it beautiful by topping with your choice of fresh fruit, chopped nuts, flax, coconut flakes, pomegranate seeds, etc. and serve in your favorite serving dish. Enjoy!
- Food Processor
- 1 cup Cooked Brown Rice, warm (see notes)
- 2 pcs Large Sweet Potatoes, baked and skinned (see notes)
- 1+ cup Plant Milk of choice (almond, soy, rice, etc)
- 2 TBSP Pure Maple Syrup (may sub w/ date paste, agave or 1/2 tsp stevia)
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg (optional)
- Additional Toppings as desired (sliced fruit, chopped nuts, dates, coconut, flax, etc)
- In food processor, combine and process all ingredients to desired consistency. Add more or less milk to adjust consistency.
To save time, bake your potatoes and rice at the same time! Wash/scrub sweet potatoes well, poke with a fork a few times and place on a parchment lined baking dish. While you are at it, bake extra sweet potatoes to use in Buddha bowls or other recipes throughout the week. Freeze any extra and thaw at a later date. In a large casserole dish or baking pan, combine 2 cups uncooked brown rice with 4 1/8 cups water and cover tightly with lid or foil. You will only need 1 cup cooked for this recipe, but this will give you extra rice to use for Buddha bowls or other recipes throughout the week...or freeze to use at a later date. Place both the potatoes and rice in preheated 350 F oven for 60 minutes (oven times may vary). Leave potatoes in a little longer if necessary, until they are soft all the way through, browned and slightly oozing. Let rice and potatoes cool slightly before making this recipe. Skins will peel off easily. Serve warm and refrigerate leftovers. Tastes great cold, too!