Sweet Potato Rice Pudding: the Lazy Cook’s Recipe Hacks

Iva Mae Swinford from Lubbock, Texas offered up a perfectly good Pumpkin Rice Pudding recipe for Thanksgiving from The Cooking Club of America.

And I promptly proceeded to change it.

I’ll give you her version – tasty enough. And then my changes, which involved, among other things ….. you guessed it – butter.

Iva Mae’s Pumpkin Rice Pudding

15 oz can of pure pumpkin
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1/4 tsp ground cloves
12 oz can evaporated milk
2 eggs beaten
2 cups medium grain rice
1/2 cup raisins
1/2 cup chopped pecans

(and a whipped topping which we will skip – buy some Cool Whip, food-tards)

Oven at 350 degrees. Whisk pumpkin, sugar, spices in a large bowl. Stir in milk and eggs. Stir in rice, raisins and 1/2 cup pecans.

Pour into 11 x 7 inch glass baking dish: place in shallow roasting pan. Add enough water to come about 1 inch up the sides of the dish.

Bake 15 minutes, stir well. Then bake 30 to 35 minutes until knife inserted into center comes out clean. Cool 20 minutes.

Sweet Potato Rice Pudding

Well, the condensed milk was the first thing off the list. And the whipped topping. I substituted coconut milk. But silken tofu would work too. And I prefer prunes to raisins. And there wasn’t nearly enough fat to make it interesting. Finally, I had just bought some sweet potatoes on sale, so out with the pumpkin. This allowed me to cut the sugar in half. And I added 1/2 stick of butter.

I made it. It was very good. And well received.

But the Lazy Cook took a few bites and said,  “You know what this needs?”

So I made it again; adding in my extras. And I didn’t put it in the double boiler thingy… frankly I forgot. It came out a bit denser (which I liked), so unless you are a stickler for process or your oven burns things, skip it.

Here is my version which is only slightly more involved.

1 large baked sweet potato
1/4 cup molasses
1/4 brown sugar
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1/2 tsp salt
1 13 oz can coconut milk: pour off thin milk, keep heavy cream
2 eggs beaten
2 cups cooked medium grain rice
3/4 cup chopped prunes
3/4 cup butter roasted pecans
1/2 stick unsalted butter melted
1 tbsp of cognac (optional)

Oven at 350 degrees. Whisk sweet potato, sweetener, spices in a large bowl. Stir in coconut cream, butter and eggs. Stir in rice, prunes, pecans, cognac.

Pour into 11 x 7 inch glass baking dish. Bake 15 minutes, stir well. Then bake 30 to 35 minutes until knife inserted into center comes out clean. Cool 20 minutes.

This is a great snuggley warm winter food. Really good hot. Really good for breakfast. Just really, really good.

Enjoy.

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1 Comment

  1. Babygirl said,

    December 16, 2010 at 10:14 pm

    Very nice recipe..


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