Sweet Potato Rice Pudding

Serves: 4
Total Calories: 427


1/2 packed cup cooked sweet potato or yams
1 2/3 cups soy milk or milk
1/2 teaspoon powdered stevia extract
2 cups cooked short grain brown rice
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
dash cardamom (optional)
pinch salt


• To cook the sweet potatoes or yams: peel, cut into pieces, and steam. Blend the cooked sweet potato and soymilk or milk in a blender with the stevia extract.
• Place the rice in a medium-size, heavy-bottomed saucepan. Pour the blended potatoes and milk into the pan. Cook over medium-low heat for about 20 to 30 minutes or until the pudding is thick and creamy. Add the vanilla, spices, and salt, and stir. Cook a few minutes longer. Add a little more milk, and cook longer if necessary. This pudding is excellent served warm with Cashew Cream.

2 cups soymilk or milk
1 teaspoon lemon juice
1/2 teaspoon stevia extract
2 cups rice
1/4 teaspoon cinnamon
Pinch of salt

Nutritional Facts:

Serves: 4
Total Calories: 427
Calories from Fat: 55

This Sweet Potato Rice Pudding recipe is from the Stevia Cookbook. Download this Cookbook today.

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