Sweet Potato Rice Pudding- For Pudding Lovers!
Sweet potato stands for cream and it is pure and healthy.
Equipment
- 1 Large bowl
- 1 Medium Bowl
- 1 Baking Sheet
- 1 Oven
Ingredients
- 2 large Sweet potatoes
- 5 Cups Sweetened vanilla almond milk
- ¼ Cup Dark brown sugar
- ⅓ Cup Ground cinnamon
- ½ Cup Ground nutmeg
- ¼ Teaspoon Ground allspice
- ¼ Teaspoon Salt
- 1 Teaspoon Vanilla extract
- 1 Cup Basmati rice
Instructions
- Get ready the oven by preheating it to 450 degrees F.
- Cut each sweet potato into 4 equal pieces and cover them using a piece of foil.
- Use a baking sheet to bake the potatoes.
- See that you are baking the potatoes for 30 -35 minutes and make sure that they are properly cooked.
- At the same time, you can heat vanilla almond milk.
- Take a medium sized pot for heating the milk.
- Heat the milk to warm.
- Now, you can add brown sugar, cinnamon, nutmeg, allspice, salt, and vanilla extract to the milk.
- Stir and mix until all the ingredients are combined.
- See that the sugar is melted.
- Now you can add rice to the mix. See that the mixture is stirring to prevent sticking.
- Now, we have to boil the mixture.
- Boil then mix in the simmer mode. You should be very careful about burning.
- See if the pot is not covered and keep stirring.
- Cook for 15 to 20 minutes. See that the rice is cooked and tender. Turn the flame off once the rice is cooked.
- Now, the sweet potatoes will be ready to use. Remove them from the oven, and remove the foil. Smash it in a bowl.
- Now you can add the mashed potatoes to the mixture that is already ready. Mix them well. You can add vanilla almond milk to the mixture if the mixture is so tight or thick.
- Now keep the mix in the refrigerator for chilling. See that you are chilling it for 2 to 3 hours.
- You can use any of your favorite toppings in this recipe. Candied pecans are a wonderful option.