Vegan Sweet Potato-Rice Pudding
Description
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.
Ingredients
•
2 medium sweet potatoes
•
1 cup water
•
1/2 cup uncooked brown rice
•
1 cup soy milk
•
1 teaspoon ground cinnamon
•
1 teaspoon ground nutmeg
•
1 teaspoon vanilla extract
Directions
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.
2
Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
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.
4
Remove sweet potatoes from the oven and remove skin when cool enough to handle.
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.