Friday, March 13, 2009

Baked Sweet Potato Rice Pudding

I love this recipe it is easy and you only use 1 bowl! It can be eatened hot, warm or cold ( I prefer warm) And the flavor of the sweet potato custard is so creamy and sweet but not to sweet. Enjoy!

1 1/2 cups of cooked rice
1 cup of mashed sweet potatoes
3 eggs, lightly beaten
1/2 cup of sugar
1/2 cup of raisins
1 teaspoon of vanilla
1/4 teaspoon of salt
1/4 teaspoon of nutmeg
1 teaspoon of cinnamon3 cups of milk

Preheat a oven to 325 degrees

In a large bowl stir together the rice, milk, eggs, sugar, raisins, vanilla and salt. Pour rice mixture into a prepared cassarole dish and sprinkle the cinnamon and nutmeg over the top , place cassarole dish into a larger pan and pour in 1 inch of water into the larger pan. Bake in the over for 1 1/2 hours. Cool slightly and enjoy!

1 comment:

Mary said...

The combination of ingredients you used in this recipe are really intriguing. I'm curious to taste them now.