½ cup brown rice
4 cups milk
2 Tablespoons sugar, honey, or maple syrup
1 ½ teaspoons vanilla extract
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup mashed sweet potato (about 1 large potato)
Sweet Potato Rice Pudding
Servings: 4
Ingredients:
Directions:
- Preheat oven to 400 degrees and roast sweet potato for 40-50 minutes in aluminum foil.
- Remove from oven, let cool and scoop out 1 cup.
- Add rice and milk to large saucepan.
- Bring to a boil before decreasing heat to a simmer
- Let simmer for 40-50 minutes, stirring occasionally.
- Add sugar, vanilla, mashed sweet potato, and spices once all liquid has been absorbed and rice has reached pudding consistency. Add additional milk if pudding is too thick.
- Remove from heat and serve
Recipe courtesy of WIC Cookbook
Recipe Category
One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Sweet Potato Rice Pudding
Servings: 4
Ingredients:
½ cup brown rice
4 cups milk
2 Tablespoons sugar, honey, or maple syrup
1 ½ teaspoons vanilla extract
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup mashed sweet potato (about 1 large potato)
Directions:
- Preheat oven to 400 degrees and roast sweet potato for 40-50 minutes in aluminum foil.
- Remove from oven, let cool and scoop out 1 cup.
- Add rice and milk to large saucepan.
- Bring to a boil before decreasing heat to a simmer
- Let simmer for 40-50 minutes, stirring occasionally.
- Add sugar, vanilla, mashed sweet potato, and spices once all liquid has been absorbed and rice has reached pudding consistency. Add additional milk if pudding is too thick.
- Remove from heat and serve
Recipe courtesy of WIC Cookbook
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 270 | |
| % Daily Value* | ||
| Total Fat 4.5g | 6% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 160mg | 7% | |
| Total Carbohydrate 46g | 17% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 19g | ||
| Includes 6g Added Sugars | 12% | |
| Protein 11g | ||
| Vitamin D 3mcg | 15% | |
| Calcium 330mg | 25% | |
| Iron 1mg | 6% | |
| Potassium 549mg | 10% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.