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