Its been snowing since the moment I woke up and as I type this and look out the window, the snowflakes are still falling albeit slowly. I went out into the garden briefly, the snow was soft and slushy. I saw some people with children walking up the lane with sleighs to go up in the hills. Its not for me. I have never really liked the snow, even when I was a child - I really disliked playing snowballs, all that cold ice trickling down ...even the snow angels don't sing to me. I am hoping the snow will remain slushy and melt away and not freeze and turn to ice over night, as driving to work tomorrow in the early hours will be dangerous as many parts of the UK have been issues with an Amber Weather Warning. I hope your all safe and warm, wherever you are.
I have decided to share with you a Amber Warming Creamy Sweet Potato Rice Pudding with Mango Pearls.
This Amber Warming Creamy Sweet Potato Rice Pudding with Mango Pearls was most welcome. The mango pearls of course are optional. When it bursts in your mouth, the sweet mango flavoured liquid offsets the creamy texture of the rice pudding, in the way a syrup would. In case your wondering about the mango pearls, they were actually were given to me by my family. The flaavoured mango pearls are also known as popping Boba balls bursting juice when they explode in your mouth.
This Sweet Potato Rice Pudding with Mango Pearls was delicious. I was only a little disappointed in that the deep orange colouring did not come through strong,
I am sharing this with Inheritance Recipes co hosted by Solange at Pebble Soup and Coffee and Vanilla as Rice Pudding with the addition of vegetables is becoming a tradition in my little home
Creamy Sweet Potato Rice Pudding with Mango Pearls.
Adapted from Carrot Rice Pudding with Blood Oranges
100g Basmati rice rice
1 litre of plant based milk
2 tablespoons demerara sugar
200g sweet potatoes, grated
180ml diary free alternative cream
Wash and soak the rice for about 15 minutes.
Drain the rice and then place in a heavy bottomed saucepan.
Stir in the milk and sugar and bring to the boil, then stir in the grated sweet potatoes.
Lower the heat and simmer for about 30 - 45 minutes or until you get a rich, creamy texture.
Stir in cream to the pot.
Simmer for a 15 minutes of so for the flavours to infuse and thicken.
Optional: Serve with Mango Pearls.