Vegan Sweet Potato-Rice Pudding

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This vegan pudding makes a great breakfast or snack.

Submitted by Elena Coleman
Published on February 21, 2011
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 medium sweet potatoes

  • 1 cup water

  • ½ 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.

Cook's Notes:

You can use rice or almond milk in place of soy milk and stevia in place of maple syrup.

Use up to double the amount of milk, cinnamon, nutmeg, vanilla, and maple syrup if desired.

Nutrition Facts (per serving)

225 Calories
2g Fat
46g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 225
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Sodium 96mg 4%
Total Carbohydrate 46g 17%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 6g 11%
Vitamin C 3mg 3%
Calcium 66mg 5%
Iron 2mg 9%
Potassium 525mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.