Ingredients
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1 cup uncooked brown rice (preferably short-grain)
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4 cups water
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1 large sweet potato, peeled and chopped into bite-sized pieces
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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1 can full-fat coconut milk (about 14 oz.)
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1 ripe mango, peeled and diced
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1 tablespoon maple syrup or agave nectar
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Optional toppings: unsweetened shredded coconut, sliced almonds, fresh mint leaves
Directions
Sub-title: A Deliciously Creamy and Nourishing Vegan Dessert
Description: This creamy sweet potato brown rice pudding is packed with nutrients from whole foods like sweet potatoes, brown rice, coconut milk, and mangoes. It’s naturally sweetened, gluten-free, and oil-free, making it perfect for any occasion!
Ingredients:
* 1 cup uncooked brown rice (preferably short-grain)
* 4 cups water
* 1 large sweet potato, peeled and chopped into bite-sized pieces
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1 can full-fat coconut milk (about 14 oz.)
* 1 ripe mango, peeled and diced
* 1 tablespoon maple syrup or agave nectar
* Optional toppings: unsweetened shredded coconut, sliced almonds, fresh mint leaves
Instructions:
1. In a medium saucepan over high heat, combine the brown rice, water, and salt. Bring to a boil, stirring occasionally.
2. Reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for about 40 minutes, until all the liquid has been absorbed and the rice is tender. Turn off the heat but leave the lid on the pan.
3. While the rice cooks, prepare the sweet potato mixture. Place the sweet potato chunks in a small saucepan and add enough water to cover them by about an inch. Bring to a boil over high heat.
4. Once boiling, reduce the heat to medium and simmer for about 10 minutes, until the sweet potatoes are tender when pierced with a fork. Remove the sweet potatoes from the heat and let cool slightly.
5. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. In a blender or food processor, puree the sweet potatoes until smooth. Add the coconut milk, cinnamon, and maple syrup or agave nectar and process until well combined. Set aside.
7. When the brown rice is ready, fluff it gently with a fork and fold in the mango, sweet potato mixture, and coconut cream. Mix well to combine.
8. Pour the sweet potato and rice mixture into a bowl or individual ramekins. Sprinkle optional toppings if desired.
Serve warm as a dessert or snack. Enjoy!
Steps
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1
Done
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In a medium saucepan over high heat, combine the brown rice, water, and salt. Bring to a boil, stirring occasionally. |
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2
Done
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Reduce the heat to low and cover the pan with a tight-fitting lid. Simmer for about 40 minutes, until all the liquid has been absorbed and the rice is tender. Turn off the heat but leave the lid on the pan. |
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3
Done
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While the rice cooks, prepare the sweet potato mixture. Place the sweet potato chunks in a small saucepan and add enough water to cover them by about an inch. Bring to a boil over high heat. |
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4
Done
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Once boiling, reduce the heat to medium and simmer for about 10 minutes, until the sweet potatoes are tender when pierced with a fork. Remove the sweet potatoes from the heat and let cool slightly. |
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5
Done
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Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. |
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6
Done
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In a blender or food processor, puree the sweet potatoes until smooth. Add the coconut milk, cinnamon, and maple syrup or agave nectar and process until well combined. Set aside. |
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7
Done
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When the brown rice is ready, fluff it gently with a fork and fold in the mango, sweet potato mixture, and coconut cream. Mix well to combine. |
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8
Done
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Pour the sweet potato and rice mixture into a bowl or individual ramekins. Sprinkle optional toppings if desired. Serve warm as a dessert or snack. Enjoy! |
