CANDIED ORANGE SWEET POTATO RICE PUDDING
Diet conscious Southerners sometimes save their candied sweet potatoes as the last thing on their plate and call it dessert. If one needs something just a bit more dutiful, this unique and modestly healthy dessert fits the bill.
1 tbsp coconut oil (or butter)
1 cup Mississimati Bayou Bouquet Fragrant White Rice (may substitute Delta Belle White Rice)
1 ½ cups orange juice, divided
1 ½ cups whole sweet milk, divided
1 large sweet potato, peeled, sliced in ¼ inch thick slices
2 tsp vanilla extract, divided
½ tsp salt
2 egg yolks, softly beaten
½ cup dark brown sugar
½ cup granulated white sugar
2 tbsp Cointreau
Orange zest from 1 small orange
Whipped cream topping, for garnish (optional)
In 4 quart saucepan, melt oil, add rice and swirl to coat kernels. Add 1 cup orange juice, 1 cup milk, salt, and 1 tsp vanilla extract, stirring well. Place sweet potato slices in layers atop the rice (unites flavors and saves pans). Bring to boil, cover with tight fitting lid, and reduce to simmer. Cook for 25 minutes. When finished, carefully remove sweet potatoes to a small mixing bowl and stir rice a couple times to fluff and break apart. Set aside.
Mash the cooked sweet potatoes very well (can puree). Add egg yolks, 1 tsp vanilla extract, brown and white sugars, and the orange zest; blend well. Fold this into the cooked rice, blend well, and reheat until pudding is slightly thickened. Add the Cointreau and blend well. May serve warm or chilled. Top with whipped cream topping, and enjoy!