Here is my third entry for the Sweet Potato Contest under the “Sugar -Free ” Category.

1/4 cup long grained rice

2 cups, 2% milk + extra if needed

1 large sweet potato

1/4 cup raisins

1/4 cup half and half

1 tbs unsalted butter

1/2 tsp powdered cardamom

2 tbs unsweetened coconut flakes

2 tbs sliced almonds.

2 tbs pure maple syrup

Method.

Wash and put the sweet potato on a baking tray and bake in a 400 degree oven for about 45-50 minutes till a fork goes through it cleanly. Remove from the oven and when cooled peel the skin and mash the sweet potato and measure out 3/4 cups and set aside.

Meanwhile wash the rice and put it in a thick bottomed pan and add 2 cups of milk and turn the stove on to medium. Let the milk come to a boil while constantly stirring the rice so it doesn’t catch in the botom. After the milk has boiled, let it simmer and let the rice cook in it while stirring constantly. It will take about 40 minutes for the milk to be absorbed and the rice to be cooked. If need be add extra milk.

Now add the 3/4 cup of sweet potato to the cooked rice and stir.

Add the powdered cardamom.

Melt the butter in a pan and turn the heat off. Add the raisins to the butter to reconstitute. Put the butter, the raisins and the half and half in a blender and puree. Then add this to the sweet potato milk pudding and heat through.

Now toast the coconut lightly in a dry pan along with the sliced almonds.

When the sweet potato rice pudding is done, garnish with the coconut and almond. Drizzle with maple syrup. Serve.

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