Pudding or Risotto, Who Knows?
Every time I decide on making a dessert, it takes a few tries before I am happy with the results. Which means I need to eat dessert three or four days in a row, or sometimes a couple times in one day. Oh, the sacrifices I make for my readers.
I call this pudding, but I guess I could just as easily call it Dessert Risotto. It uses arborio rice, which is what is used in risotto and is what lends the creamy texture. Like risotto, this Sweet Potato Rice Pudding is best served shortly after making it while still warm, but can also be refrigerated for later. If it is too dense after refrigerating, 30 seconds or so in the microwave will soften it up, or if you would like to serve cold, you could stir a splash of milk into it to thin it out a bit.
It is a bit on the decadent side, but the sweet potato makes it healthy, doesn’t it? DOESN’T IT?
Start by rinsing the rice and grating the sweet potato. I am not really a big rice rinser, but if it says on the package to rinse it, then I rinse it. I figure they may know something I don’t and if they feel that their rice needs to be rinsed, then rinse it I will. As for the sweet potato (raw and peeled), grate it on the large holes of a box grater. You can always use a food processor, but for me, by the time I dig out the food processor, clear an area on the counter, and crawl around on my belly trying to maneuver the plug into a socket, I could have the dang thing grated, the pudding already started and be relaxing in my chair enjoying a cool beverage.
Once the sweet potato and rice are prepped, put a tablespoon of butter in the pressure cooker on the middle sauté mode. As soon as the butter is melted, pour in a can of coconut milk, a can of evaporated milk (not sweetened), 1-1/2 cups of water and 1/2 cup of honey.
Sprinkle in 1 teaspoon cinnamon, 1 teaspoon kosher salt, 1 teaspoon vanilla extract and 1/2 teaspoon ground cardamom and stir it up, little darling, stir it up.
When the concoction just starts to simmer, it’s time to introduce 8 ounces of grated sweet potato and a cup of arborio rice. It might also work with sushi rice, but I wouldn’t try it with any type of long grain rice. If you are feeling rebellious and decide to ignore my warning and try a different type of rice, be sure to let me know how it turns out!
Now, turn off the sauté mode and give it a good stir.
Lock the top on the pressure cooker, and on manual mode set it to come up to high pressure for 8 minutes.
Next, stand impatiently tapping your foot and whistling a happy tune until the time is up.
Do a quick release, remove the lid and carefully remove the inner pot from the pressure cooker to help stop the cooking process.
You can serve as soon as it has cooled enough to eat, or you can refrigerate to serve later.
I like it topped with some whipped cream and sliced toasted almonds.
|Sweet Potato Rice Pudding|| |
- 1 tablespoon butter
- 1 can coconut milk (13.5 ounces)
- 1 can evaporated milk (12 ounces)
- ½ cup honey
- 1-1/2 cups water
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ teaspoon ground cardamom
- 1 medium sweet potato, (raw, peeled), shredded on large holes of box grater (about 8 ounces by weight after shredding)
- 1 cup arborio rice
- ⅔ cup raisins
- sliced toasted almonds (for topping)
- With sauté mode on medium, melt butter in pressure cooker pan
- Stir in the coconut milk, evaporated milk, water and honey
- Add in the cinnamon, cardamom, vanilla extract and salt
- Continue to cook, stirring often just until it comes to a simmer
- Stir in the sweet potato and rice
- Turn off sauté mode, give a quick stir and lock top on the pressure cooker
- On manual mode, set to come up to high pressure for 8 minutes
- When time is up, do a quick release
- Remove inner pot from pressure cooker to stop cooking
- Stir in rasins
- Let cool for five minutes or so
- Can be served warm, at room temperature or refrigerate it for later
- Serve with toasted almonds and whipped cream, if desired