Sweet Potato Rice Pudding

This pudding is excellent served warm with cashew cream.

Ingredients

• ½ cup cooked sweet potato, packed
• 1⅔ cups milk, or alternative
• ½ teaspoon stevia extract
• 2 cups short-grain brown rice, cooked
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• Dash of cardamom (optional)
• Pinch of salt

Instructions

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 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. Stir in the vanilla, spices and salt. Cook a few minutes longer. Enjoy!

Yields 4 servings

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