Creamy wild rice pudding with fresh berries

6 Servings

Ingredients

Quantity Ingredient
3 cups Whole milk
½ cup Long-grain wild rice
¼ cup Wild rice
2 tablespoons Unsalted butter
3 Egg yolks
¾ cup Sugar
2 teaspoons Vanilla
½ teaspoon Almond extract
½ cup Heavy cream
1 pinch Salt to taste
¼ teaspoon Ground cinnamon
1 tablespoon Sugar
Whole strawberries
Whipped cream

Directions

GARNISHES

Put the milk, wild rice and butter into the top of a double boiler, then cover and cook over simmering water for about 1½ hours. In a small bowl, beat the egg yolks with the sugar, extracts and cream and a pinch or two of salt, and slowly add to the rice mixture, stirring rapidly to combine. Pour the mixture into a 2-quart buttered casserole or baking dish. Mix together the cinnamon and sugar and sprinkle it over the rice. Bake in a preheated 350 degree oven for about 15 minutes, or until the pudding is thick. Serve warm with whipped cream and whole strawberries.

Recipe by: Cooking class at Byerly's with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 25, 1998

Related recipes