It’s not like I didn’t already know that 15 hour work days were no fun, but I can confirm that after yesterday. I had orientation for adjunct faculty last night and *yawn*. Necessary, but *yawn*. Just one of those things.
Last night, Mr. P helped me throw dinner in the crock pot for tonight. Crock pot meals that can be made at 10pm for the following day are my kind of meals…assuming it’s good. TBD. More on that tomorrow 🙂
When I went to take my shower last night, I was faced with another hairy decision: wash my hair and don’t working in the morning, or don’t wash my hair and force myself to workout in the morning. I went with the later, so this post will be brief. When time is hard to come by, and stress levels rise, I figure THAT is the perfect time to MAKE time for a workout. So I have 45 minutes on the elliptical planned for…now! Wee!
But quickly, a recipe. I made this Sweet Potato Rice Pudding before Christmas and froze individual portions. It defrosted really well and it was the perfect “chill out” treat before bed last night. YUM!
Sweet Potato Rice Pudding seen at The Novice Chef, adapted from Healthy Food for Living
1 cup water
1/2 cup brown rice
pinch of salt
2 cups 2% milk
1 Tbsp honey
1 Tbsp maple syrup
1 Tbsp vanilla bean paste
1/2 Tbsp cinnamon
a pinch of nutmeg
a pinch of ginger
a pinch of garam masala
1/2 1/4 cup golden raisins
1 cup sweet potato puree (or mashed sweet potatoes)
Combine water, rice, and salt in a medium-sized, heavy-bottomed pot. Bring to a boil, stir once, and cover with a tight fitting lid. Reduce heat to low and simmer for about 20 minutes, or until water is absorbed. The rice will be slightly undercooked, but will continue to cook in the next step. Remove rice from pot and place in a bowl, set aside.
Combine milk, honey, maple syrup, vanilla bean paste, and spices to the same pot. Bring to a very low boil over medium heat, whisking often so the milk doesn’t scorch. Lower heat to medium-low.
Whisk in the cooked rice, sweet potato puree, and raisins. Cook over medium-low heat, stirring frequently. Simmer and occasionally stir until milk cooks down and the rice is creamy, about 20 minutes. DO NOT over-cook.
Transfer rice pudding to a large bowl and allow to cool, pudding will thicken during this step. To speed up the process you can refrigerate utnil well-chilled.
Serve warm or cold, with an extra dollop of sweet potato puree and a dusting of cinnamon if desired. Serves 6.
Nutrition Information (per serving): 172 calories; 2.3 g. fat; 7 mg. cholesterol; 96 mg. sodium; 29 g. carbohydrate; 15.8 g. sugar; 2.5 g. fiber; 4.3 g. protein
Result: Very good! This isn’t an overly sweet dessert, and the portion is plentiful. I love that it’s low in fat and sodium, with a moderate amount of carbohydrate, along with some fiber. It can be prepared ahead of time, which is great for entertaining. Mr. P refused to even try this dessert, so I ended up freezing a good portion of it for later dates, and it defrosted perfectly! Mmmm!
Question: Have you ever cooked with homemade vanilla beans?
Off to run and then to work! Illinois plays in both basketball (Big 10 season starts!) AND the Texas Bowl tonight!
I’ve never had rice pudding but I love anything with vanilla beans. Just made some muffins with them yesterday!
Love rice pudding! Its one of my favorites 🙂 I’m embarrassed to say I’ve never cooked with vanilla beans. That must change very soon 😉
What an interesting combination of flavors! I planned to get up and work out this morning, but I opted to snuggle with my hubs – but I am working out at lunch so its all good!
Have a great day Nicole!
This sounds delicious! I haven’t had rice pudding in a long time, but I know sweet potatoes make everything better.
Lol…those orientations are always so boring and pointless 🙂
This looks awesome– so yummy!
Mmmm I love not overly sweet desserts! I can’t remember the last time I had rice pudding… Must have been when I was a kid. Freezable desserts are totally perfect for portion control, plus you don’t have to hurry and eat them before they go bad.
Mmmm… sweet potato rice pudding! That sounds so good. I LOVE rice pudding– I eat it for dessert AND breakfast.
Oh yum! Going to have to try this one! I admit to never having cooked with a vanilla bean before, but I have one some in the cupboard waiting to be used….I saw it at Giant Eagle in the Market District stuff for a ridiculously good price, and knew eventually I would have a use for them.
this post is too funny bc I do the same thing myself! this morning I was going to get up and work out and shower but instead, slept the extra hour (it is SO hard to get up in the cold winter!!) and did not wash my hair in the shower so that I would work out when I got home! It’s how I stay motivated!!
I always know I need to focus on getting in a workout when I’m stressed too. It really does help.
This looks really good.
Oh no, don’t remind me about the vanilla beans. We just had to trash some from a specialty store that we had because it was really gross from the humidity.
Yummmmm. I’ve actually never baked/cooked with vanilla beans! I have a great recipe for Vanilla Sugar Cookies that calls for them, but….. I wimped out when I saw how $$$ they were. 🙁 I know, I’m sure they are definitely worth the price, though!
Sweet potato is a brilliant addition to rice pudding! Cozy and comforting…and healthy! Doesn’t get any better than that. 🙂