Sweet Potato Carob Rice Pudding
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
Carob is a great [healthy] caffeine free alternative to chocolate and combines well with the deep flavors of this pudding. Adding sweet potato to this rich and filling breakfast is a great way to sneak some extra veggies into your day. Inspired by: my Sweet potato carob chip cookies and Oh She Glows
  • 1¼ cup water
  • ¼ cup brown jasmine rice
  • ¾ cup non-dairy milk [I used almond]
  • ¼ cup finely grated sweet potato [uncooked]
  • 1 tablespoon chia seeds
  • 1 tablespoon coconut sugar aka coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon carob powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • pinch ground nutmeg
  • pinch of himalayan rock salt
  • carob chips and coconut
  1. Combine water, rice and salt in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered for 20 minutes or until rice is tender. Drain remaining liquid and return rice to the stove top.
  2. Stir in almond milk, chia seeds, coconut sugar, vanilla, carob powder, cinnamon, cardamom, and nutmeg. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 20 minutes or until thick, stirring frequently. In the last 5 minutes of cooking time, stir in grated sweet potato.
  3. Remove from heat and stir in carob chips before serving.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/03/sweet-potato-carob-rice-pudding/