📝 About This Recipe
Inspired by the indigenous flavors of the Great Lakes region, this sophisticated take on rice pudding swaps traditional white rice for the nutty, chewy texture of authentic hand-harvested wild rice. Simmered in a rich blend of cream and whole milk infused with warm spices, the grains burst open to reveal a tender interior that contrasts beautifully with a crunchy maple-hazelnut topping. This is a soulful, earthy dessert that celebrates the 'manoomin' (wild rice) with a velvety finish and a hint of woodsy sweetness.
🥗 Ingredients
The Rice Base
- 1 cup Wild Rice (raw, high-quality long grain; not a blend)
- 3 cups Water (for the initial simmer)
- 1/2 teaspoon Kosher Salt
The Custard Liquid
- 2 cups Whole Milk (full fat is essential for creaminess)
- 1 cup Heavy Cream
- 1/2 cup Maple Syrup (Grade A Amber or Dark for robust flavor)
- 1 piece Cinnamon Stick (about 3 inches long)
- 1 piece Vanilla Bean (split and seeds scraped; or 1 tbsp paste)
- 1/4 teaspoon Ground Cardamom (adds a floral, citrusy note)
- 2 large Egg Yolks (beaten, for extra richness)
Toppings & Garnish
- 1/2 cup Hazelnuts (toasted and roughly chopped)
- 1/4 cup Dried Cranberries (rehydrated in warm water if very dry)
- 1 tablespoon Unsalted Butter (swirled in at the end)
👨🍳 Instructions
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1
Rinse the wild rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear to remove any excess starch or debris.
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2
In a medium heavy-bottomed saucepan, combine the rinsed wild rice, 3 cups of water, and salt. Bring to a boil over high heat.
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3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 45-50 minutes. The rice should be tender and some grains should have 'bloomed' or curled open.
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4
Drain any excess water from the cooked rice and return the rice to the saucepan.
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5
In the same saucepan with the rice, stir in the whole milk, heavy cream, maple syrup, cinnamon stick, cardamom, and the vanilla bean seeds and pod.
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6
Set the heat to medium-low and cook uncovered, stirring frequently to prevent the bottom from scorching. Simmer for 20-25 minutes until the liquid has thickened to a porridge-like consistency.
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7
In a small bowl, temper the egg yolks by whisking in a few tablespoons of the hot rice mixture, then slowly pour the tempered yolks back into the main pot while stirring constantly.
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8
Continue to cook for another 2-3 minutes on low heat until the pudding is glossy and thick enough to coat the back of a spoon.
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9
Remove the pot from the heat. Remove and discard the cinnamon stick and vanilla bean pod.
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10
Stir in the tablespoon of butter until melted and fully incorporated. Fold in half of the dried cranberries.
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11
Allow the pudding to rest for 10 minutes; it will continue to thicken as it cools slightly.
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12
Spoon the warm pudding into bowls and garnish generously with the toasted hazelnuts and the remaining dried cranberries.
💡 Chef's Tips
For the best flavor, use authentic 'lake-grown' wild rice rather than paddy-grown varieties; it has a smokier, more complex profile. Do not rush the milk reduction phase; slow simmering ensures the rice absorbs the dairy without the milk curdling. If the pudding becomes too thick after sitting, stir in a splash of warm milk or cream to loosen it before serving. To toast hazelnuts, place them in a 350°F oven for 8-10 minutes, then rub them in a clean kitchen towel to remove the bitter skins. Avoid using 'instant' wild rice, as it will lack the necessary structural integrity for a creamy pudding.
🍽️ Serving Suggestions
Serve warm with a drizzle of extra dark maple syrup for a decadent finish. Pair with a glass of crisp ice wine or a warm mug of spiced apple cider. Add a dollop of lightly sweetened whipped cream flavored with a pinch of nutmeg. For a breakfast twist, serve cold with fresh blueberries and a scattering of hemp seeds. Accompany with thin ginger snap cookies for a spicy, crunchy textural contrast.