This Sweet Potato Rice Casserole is a delicious take on an old classic. Creamy, sweet, and easily doubles! It’s an easy side dish that is perfect for holiday get-togethers.
Prior to making this Sweet Potato Rice Casserole I had never considered cooking rice in a fruit juice, but it adds a totally new flavor element to the dish. It would be delicious prepared with apple juice, brown sugar, and walnuts or pecans for breakfast! My kids and I love to eat rice (with a little sprinkle of sugar and pat of butter) for breakfast with cinnamon toast.
I love the texture that the rice adds to this Thanksgiving classic.
This Sweet Potato Rice Casserole is a delicious take on an old classic. Creamy, sweet, and easily doubles! It's an easy side dish that is perfect for holiday get-togethers.
- 8 oz crushed pineapple in natural juice drain and reserve juice
- 1 cup Minute® White Rice uncooked
- 1 egg lightly beaten
- 5 oz evaporated milk
- 15 oz can sweet potatoes drained
- 1/2 tsp cinnamon
- 2 cups miniature marshmallows
Preheat oven to 400 degrees.
Measure reserved pineapple juice and add enough water to make 1 cup liquid.
Prepare rice according to package directions (using 1 cup uncooked rice and 1 cup liquid).
Combine pineapple, cooked rice, egg, milk, sweet potatoes, and cinnamon in a large bowl; mix well.
Spread mixture into a 2qt baking dish and top with marshmallows.
Bake for 20 minutes, or until marshmallows begin to brown.
If your marshmallows are getting too brown, cover the dish with foil and continue baking.