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Pudding with wild rice and American white rice

This surprising dessert combines the chewy texture of wild rice with creamy American white rice, sweetened with caramel and raisins. It’s a unique twist on pudding, offering a delightful blend of flavors and textures that’s sure to intrigue.

Makes 10 servings.

Featuring U.S. Rice.

Ingredients

80 g	wild rice
150 g	white rice
8	eggs
300 g	cane sugar
200 g	white sugar for the caramel
100 g	raisins
100 g	rice flour
2 pints	milk

Step 1
Put the wild rice in boiling water and cook it for 20 minutes. Cook the white rice 10 minutes
Step 2
Bring the milk to a boil.
Step 3
In a big salad bowl, mix the eggs, the 300 g cane sugar and the rice flour. Add the boiling milk in that mixture.
Step 4
Continue cooking 5 minutes, then add the raisins (that would have been soaked before).
Step 5
Make a colored caramel with the 200 g white sugar and put it in 10 small ramequins.
Step 6
Add the mixture. Put the ramequins in the oven and continue cooking 20 minutes at 180 degrees.
Step 7
Let them cool off and turn them out on a dessert plate.
Step 8
Serve with custard, red fruit and some mint leaves.

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Meat

Pudding with wild rice and American white rice

Ingredients

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