Vegan Sweet Potato-Rice Pudding

Whether you serve it for breakfast or as a snack, you'll love the flavor of spiced creamy brown rice and sweet potato in this vegan pudding.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 225 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup water
• 1 cup soy milk
• ½ cup uncooked brown rice
• 2 medium sweet potatoes

Recipe Instructions

Step 1

Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.

Step 2

Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.

Step 3

At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.

Step 4

Remove sweet potatoes from the oven and remove skin when cool enough to handle.

Step 5

Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.