Sweet Potato Rice Pudding

I prefer to use brown rice in the following sweet potato rice pudding recipe because that's all that I ever cook. However, if I found myself with some white rice leftover for one reason or another I would not hesitate to use it as a substitute even though it's less healthy than brown.

The same goes for using pumpkin rather than sweet potato puree. I'm a big fan of pumpkin bread, but sweet potato puree works better with this recipe PLUS I seem to always have enough homemade sweet potato puree in the refrigerator especially around the holidays. This is one of my favorite healthy holiday dessert recipes because it not only tastes and looks amazing but the cinnamon in it makes the house smell like Christmas! Oh...and it's EASY TO MAKE!

SWEET POTATO RICE PUDDING RECIPE

INGREDIENTS
2 Cups cooked brown rice (warm is better so nuke your leftovers a second or two)
3 Cups 2% or less evaporated milk (plain 2% milks works but it's not as creamy)
1 Cup of Pumpkin or Sweet Potato Puree
3/4 Cup Honey
3/4 tsp. cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt (optional)
1 tsp vanilla extract

Combine all dry ingredients including salt if nobody at your house is on a low-sodium diet. Stir milk, honey and dry ingredients into the sweet potato or pumpkin puree brown rice mixing well. Bake in an oven set at 375 degrees for approximately 45 minutes or until bubbly. Remove from the oven, stir well and then refrigerate for at least 8 hours before serving. Stay tuned for more healthy holiday recipes including some traditional favorites with a fresh, new spin!

MUSCADINE PIE RECIPE

My grandmother's muscadine pie recipe may be the most delicious way I know to get your daily allotment of the trendy, anti-aging flavonoid known as resveratrol. Who would have dreamed that muscadines, or scuppernongs as we always called them, are supposed to be loaded with the same stuff that has red wine flying off the shelves of your local liquor store! Another added benefit of this pie is that I know that the muscadines I pick myself have never been treated with any pesticides!

MUSCADINE PIE

4 pounds ripe scuppernongs (muscadine grapes)
3/4 cup white sugar
2 Tablespoons cornstarch (or plain white flour)
2 Tablespoons Butter
1 Teaspoon of Lemon Juice

1 Recipe of your favorite double crust pie crust

Wash the scuppernongs then pull the hulls off off the pulp over a bowl to save the juice.

Pour the hulls, half of the saved juice in a heavy boiler and cook till tender. If the hulls are tough, it could take a while.

In a separate container, combine the remaining juice and the pulp until the seeds come loose, stirring constantly. Then run this mixture through a sieve to remove the seeds.

In a large pot, combine pulp mixture and hull mixture and stir until mixed.

Remove 2 cups (freeze leftovers for later or make another pie) with sugar, cornstarch, butter and lemon juice stirring well.

Pour into a pie plate lined with crust, top with remaining portion of crust. Trim and seal the edges. Flute the edges and cut slits in the top of the crust to allow steam to escape.

Bake for 20 minutes at 425 degrees or until crust is brown.


As for me, I don’t like the taste of wine. Fermented beverages of any kind have never held much appeal for me. I’ve tried it and not only did I fail to appreciate the bouquet and flavor; the stuff makes me sleepy and gives me a headache. Dessert has yet to produce those side effects so I think I’ll stick with getting my flavonoids the old fashioned way.

Lucky for me that this old, southern muscadine pie recipe has (reportedly) many times the amount of resveratrol than is supposed to be packed in a bottle of Bordeaux. And I can cook it for a fraction of the price unless you count the time that I spend picking them off the vine and the time I’ll be scratching the redbug bites after the fact. Why do I always forget to spray before I head out the door to the woods with bucket in hand?

Return to Muscadine Pie Recipes to find more easy dessert recipes using old fashioned ingredients.