|
Title: Creamy Wild Rice Pudding with Fresh Berries Categories: Desserts, Fruits, Grains and Yield: 6 Servings 3 c Whole milk 1/2 c Long-grain wild rice 1/4 c Wild rice 2 tb Unsalted butter 3 Egg yolks 3/4 c Sugar 2 ts Vanilla 1/2 ts Almond extract 1/2 c Heavy cream 1 pn Salt to taste 1/4 ts Ground cinnamon 1 tb Sugar ---------------------------------GARNISHES--------------------------------- Whole strawberries Whipped cream Put the milk, wild rice and butter into the top of a double boiler, then cover and cook over simmering water for about 1 1/2 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 1998 |