Creamy Wild-Rice Pudding With Maple Syrup
Number of servings : Prep time: Cooking time: Type of meal : | Desserts | Desserts Special diet : Ingredients
Number of servings :
Type of meal : | Desserts | Desserts
Special diet :
12 cups (3 L) water
½ cup (125 mL) wild rice
½ cup (125 mL) short-grain brown rice
½ cup (125 mL) maple syrup
4 cups (1 L) milk (1 or 2 percent)
1 tbsp (15 mL) cornstarch
½ tsp (2 mL) salt
1 tsp (5 mL) pure vanilla extract
½ cup (125 mL) dried cranberries (optional)
½ tsp (2 mL) cinnamon
- Bring water to a boil in a large sauce-pan. Add wild rice and brown rice. Lower heat, cover and cook gently for 40 to 50 minutes, until tender. Drain rice and return it to pan.
- Add maple syrup and 3½ cups (875 mL) milk to the rice; bring to a boil. Combine cornstarch and salt with remaining ½ cup (125 mL) milk. Add cornstarch mixture to rice, then return to a boil. Reduce heat, cover partially and cook very gently (to prevent curdling), stirring often, for 40 to 45 minutes or until very creamy and thick.
- Beat eggs in a small bowl. Stir a little of the hot rice mixture into eggs, then pour back into the pot. Cook gently for 1 more minute. Stir in vanilla extract; add cranberries, if desired. Transfer to a medium-sized serving bowl (or individ-ual bowls or ramekins) and dust lightly with cinnamon. Serve warm or cold.
Imported on 2011-01-20 20:26:46 — Original ID:3572