Rice Cooker Sweet Potato Pudding Recipes

Steps:

• 1. Stir rice and vegetable oil spread into a slow cooker coated with cooking spray.
• 2. Puree the sweet potatoes, coconut, coconut milk, brown sugar, cinnamon, and allspice in a blender.
• 3. Transfer to cooker and add apricots, almond milk, and cream. Stir.
• 4. Cover. Cook on HIGH setting, stirring halfway through, for 2 to 2-1/2 hours, or until creamy. Serve with a dollop of whipped cream sprinkled with cinnamon.

Steps:

• Preheat the oven to 350 degrees F.
• Place the sweet potatoes in a large pot of water, cover the pot and bring to a boil. Remove the lid, lower the heat to medium and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and place them in a large bowl. Using a hand-held electric mixer, break up the potatoes. At low speed add the sugar, milk, cinnamon, allspice, nutmeg, cloves, eggs, salt to taste, and combine.
• Butter a 9-by-13-inch casserole dish and pour in the mixture. Smooth the top and bake until the pudding is set, 45 minutes to 1 hour.
• Cover the top of the pudding with marshmallows, change the oven temperature to the broil setting and cook until the marshmallows are brown and fluffy, 3 to 5 minutes.

Steps:

• In a large bowl, beat the first 8 ingredients until well-blended. Pour into a greased 3-qt. slow cooker. Sprinkle with pecans. Cover and cook on low for 3-4 hours or until a thermometer reads 160°. Serve with pound cake if desired.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Combine sweet potatoes and eggs in a medium bowl. Beat in the brown sugar, milk, butter, lemon juice, ginger, cloves, cinnamon, salt. Pour into prepared dish.
• Bake in preheated oven until hot and golden brown on top, about 30 minutes.

Steps:

• Purée sweet potatoes in a food processor or blender.
• Add remaining ingredients, except water, and process until smooth.
• Spray 4 custard cups (about 6 ounces capacity each) with nonstick cooking spray.
• Fill about 3/4 full with sweet potato mixture.
• Cover each cup with foil, crimping closed.
• Place steamer plate in rice cooker and pour in water.
• Arrange baking cups on steamer plate.
• Bring water and cider to a boil, cover rice cooker and cook about 20 minutes.
• Remove cups from cooker using tongs and allow to stand, covered, 5 minutes more.
• Serve chilled or at room temperature.

Steps:

• Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with cooking spray.
• On a foil-covered baking sheet, bake the sweet potatoes until soft, about 1 hour. Remove and let cool. Reduce the oven temperature to 325 degrees F. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, add the butter and mash until smooth. Add the eggs 1 at a time, beating well after each addition. Add the sugar, milk, cornmeal, salt and 1/2 teaspoon of the vanilla and beat until smooth. Pour the batter into the prepared baking dish. Arrange the pecan halves on top of the pudding and top with the brown sugar. Sprinkle the remaining 1/2 teaspoon vanilla by small droplets over the brown sugar. Bake until the top is browned, about 45 minutes.

Steps:

• Measure your short grain rice with the mearuing cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures.
• Measure first the rice then rinse rice in cold water, and place rice, water and salt into rice cooker and click to on. Cook until it clicks automatically to warm.
• When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let cool for 15 minutes.
• Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest( a large thin slice of zest, not grated) and nutmeg together.
• Add the whisked milks into the rice, close lid and set the cooker to WARM setting. Check about 30 minutes later and see if it is at the consistency you like.
• Discard the cinnamon stick and the lemon zest.
• Place into individual dishes and garnish with ground cinnamon and cream if desired.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour.
• At the same time, bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Remove sweet potatoes from the oven and remove skin when cool enough to handle.
• Place sweet potato flesh and cooked rice in a food processor. Add soy milk, maple syrup, cinnamon, nutmeg, and vanilla; process until smooth. Serve hot, warm, or chilled.