SWEET POTATO RICE PUDDING

This pudding is excellent served warm with cashew cream.

½ C. cooked sweet potato, packed
1 2/3 C. milk, or alternative
½ tsp. stevia extract
2 C. short-grain brown rice, cooked
1 tsp. vanilla extract
¼ tsp. cinnamon
Dash of cardamom (optional)
Pinch of salt

1. To cook the sweet potato, peel cut into pieces and steam.
2. Blend the cooked sweet potato and the milk in a blender with the stevia.
3. Place the cooked rice in a medium-sized, heavy bottom saucepan.
4. Pour the blended potato and milk into the pan, and cook over medium heat for about 15 minutes or until the pudding is thick.
5. Add the vanilla, spices, salt and stir. Cook a few minutes longer.

Yield: 4 servings