SWEET POTATO RICE PUDDING

SWEET POTATO RICE PUDDING YIELD: 4 SERVINGS 1 cups water 1/2 cup short grain white rice (or brown) 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 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. Towards the end of cooking, you will need to closely watch the rice pudding to make sure it does not burn. 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.