Serves: 4
Total Calories: 427

1/2 packed cup cooked sweet potato or yams
1 2/3 cups soy milk or milk
1/2 teaspoon powdered stevia extract
2 cups cooked short grain brown rice
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
dash cardamom (optional)
pinch salt

• To cook the sweet potatoes or yams: peel, cut into pieces, and steam. Blend the cooked sweet potato and soymilk or milk in a blender with the stevia extract.
• Place the rice in a medium-size, heavy-bottomed saucepan. Pour the blended potatoes and milk into the pan. Cook over medium-low heat for about 20 to 30 minutes or until the pudding is thick and creamy. Add the vanilla, spices, and salt, and stir. Cook a few minutes longer. Add a little more milk, and cook longer if necessary. This pudding is excellent served warm with Cashew Cream.

TO MAKE WITHOUT SWEET POTATOES, USE:
2 cups soymilk or milk
1 teaspoon lemon juice
1/2 teaspoon stevia extract
2 cups rice
1/4 teaspoon cinnamon
Pinch of salt

Nutritional Facts:

Serves: 4
Total Calories: 427
Calories from Fat: 55

More Recipes from the Stevia Cookbook:
Flan
Banana Coconut Custard
Crepes
Banana Date Pudding
Vanilla Pudding
Chocolate Pudding
Carob Pudding
Sweet Potato Rice Pudding
Creamy Baked Rice Pudding
Tapioca Pudding
Tapioca Berry Pudding
Coconut Banana Cream Pie
Pear Custard Pie
Strawberry Cream Pie
Blackberry Cream Pie
Tofu Pumpkin Pie
Traditional Pumpkin Pie
Deep Dish Apple Pie
Lemon Meringue Pie
Apple Crisp
Blueberry Pie
Peach Crumble