Vegan Sweet Potato-Rice Pudding

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

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.
Vegan Sweet Potato-Rice Pudding

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

Categories

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