The Secret Recipe Club took a little break in January - which was kind of nice - but we are back in full swing now! Quick explanation for the uninitiated: we are each secretly assigned a different blog, and we choose a recipe from that blog to make and write about. (Sound like fun? Join the club here.)
This month, I was assigned Tea and Scones, written by Margaret, who loves trying out new recipes and sharing her adventures with the rest of us. She is an incredibly talented baker - look at this amazing Vienna Bread, and this Swedish Rye! Being on a buckwheat flour kick, I strongly considered making her Blueberry Buckwheat Pancakes but then I decided I wasn’t feeling up to the challenge of de-allergifying them (why, yes, I do believe I just made up a word!). Instead I went with her Pumpkin Rice Pudding.
I know; kind of a boring choice after all that amazing-ness, but what can I say?! We love us some rice pudding around here - for dessert AND for breakfast! And with pumpkin? Even better!
Only I didn’t have any pumpkin. Why yes, the queen of pumpkin was completely out of that commodity. I did, however, have plenty of sweet potato puree packed in the freezer, and sweet potato is orange, so sweet potato it was. Happy thought indeed! It was delicious. I even made a dairy-free version with rice milk that was just as good.
Sweet Potato Rice Pudding
Ingredients
- 2 cups cooked brown rice
- 3 cups milk (any kind)
- 1 cup mashed sweet potato
- 1/2 cup unrefined sugar or honey
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp freshly ground ginger
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp salt
Instructions
- Stir together all the ingredients in a 2qt casserole until well combined. Bake at 375F for 45-50 minutes or until bubbly. Remove from oven. Serve hot or cold; top with whipped cream if desired.
Since I had cooked rice and sweet potato in the freezer, this came together very QUICKly for me, but if you have to start those both from scratch, it can take a while.
It’s very EASY, though. It’s hard to mess up rice pudding! Well, as long as you can cook rice.
Rice is CHEAP, but rice pudding does take a lot of milk. That doesn’t stop me from making it, though!
It’s a very HEALTHY dessert and a passable breakfast (especially if made with honey rather than sugar). The sweet potato adds extra vitamins and fiber - as well as a lovely color and delicious flavor!
Sharing at Pennywise Platter, Superfood Sunday, and…
Sweet potato rice pudding looks so interesting and delicious!
Donna @ The Slow Roasted Italian recently posted..Parmesan Herb Bread Sticks
That it is!
Bookmarking! What a lovely, easy to prep ahead dessert… maybe with maple syrup, too.
Stephanie recently posted..Sweet and Spicy Pecans
Yes, I think maple syrup would be delicious with this!
Excited that you made the rice pudding!! It was the first time it worked out for me. AND you used sweet taters!! Awesome. Have to try YOUR version!! Thanks for all the kind words. I’ll be back for a longer visit soon!!
Yum, I love rice pudding. What a great idea to use sweet potatoes - yum!
sara recently posted..SRC: Chocolate Brownie Cookies
Looks delicious, great SRC choice and I love that you use sweet potatoes, yum!
Lisa~~ recently posted..Crunchy Fudgy Heart Bites
This must be like heaven in a bowl.
Lisa @ Sweet as Sugar Cookies recently posted..Red Velvet Chip Cookies
Very interesting combination of ingredients. Looks delicious!
Noelle (@singerinkitchen) recently posted..Secret Recipe Club: Portabella and Turkey Corn Cakes
Great choice! It’s not something I’d think to make but now I’m intrigued. It looks wonderful!
What a great idea! Love the idea pf pumpkin or sweet potato in this
Amanda recently posted..Crispy Roast Potatoes
I can’t wait to make this. I love love love rice pudding, and I haven’t really figured out how to make a good one since having to change eating/recipe stuff with my fiancee. This also gives me ideas about making a savory version with rosemary and sage. Yum!
Oooh, a savory version! You’ll have to let me know how that turns out!
I just made my meatloaf for dinner tonight (http://tessadomesticdiva.blogspot.com/2011/04/meatloaf.html) and had some leftover cooked brown rice. I remembered your submission, so guess what is ready to go into the oven?! Can’t wait!!
I hope you enjoyed it!
Great blog assignment and lovely choice for a recipe. You really did it justice. Love it.
Kim Bee recently posted..Kaiserschmarrn – Emperor’s Mix/Nonsense: Guest Post by Healthy Foodie Travels
We love rice pudding, but I’ve never thought of using sweet potato in it. Great recipe! I can’t wait to try it. Thank you for sharing at Allergy-Free Wednesdays. We hope you’ll come back next week to check out the featured favorites and link-up again.
Have a great weekend!
~AFW Hostesses
Michelle @ The Willing Cook recently posted..Frugal Fridays, 2/10/12
This looks wonderful and nourishing. Would you be open to sharing this at my blog carnival, superfood sundays?
http://www.painfreepregnancy.org/2012/02/welcome-to-second-edition-of-superfood.html
Thanks!!