Wild with Wild Rice Pudding
- 2 cups wild rice
3 cups skim milk
1/2 tsp salt
2 cups heavy cream
3 egg yolks
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp vanilla or 1 tsp pure vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup long-grained white rice
1 piece lemon peel the width of 1/2" using a whole lemon
In a baking dish or Dutch oven, place wild rice, skim mild and salt. Cover with aluminum foil. Pork 4 pencil-size holes in the foil and bake at 350F for 1 1/2 hours.
In a bowl, place heavy cream, egg yolks, sugar, vanilla, cinnamon and nutmeg. Whisk well to combine. Add white rice and combine. After wild rice is baked 1 1/2 hours, add white rice mixture and lemon peel. With a wooden spoon, combine well.
Replace foil top and bake 1 hour. Remove from oven. Sprinkle top with 1 tablespoon granulated sugar mixed with 1/4 teaspoon cinnamon. Serve with whipped cream and enjoy
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council