Sweet Potato Rice Pudding

Sweet Potato Rice Pudding
A nice variation to rice pudding.
4 Servings
  • ¼ pound sweet potato
  • 1⅔ cups milk or non-dairy milk
  • ½ teaspoon stevia extract
  • 2 cups cooked short-grain brown rice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Dash of cardamom (optional)
  • Pinch salt
  1. Peel the sweet potato and cut into pieces. Should yield ⅔-1 cup. Steam until tender.
  2. Blend cooked sweet potato, milk and stevia in a blender until smooth.
  3. Combine cooked rice and blended potato mixture in a heavy saucepan. Cook over medium heat for about 15 minutes or until the pudding is thick.
  4. Stir in the vanilla, spices and salt. Cook a few minutes longer. Enjoy!