INGREDIENTS:
soft, fully cooked wild rice 4.5 cups
2% milk 3.5 cups
whipping cream 3.5 cups
vanilla extract 2.25 tsp.
maple syrup 4 fl. oz
raisins 2.25 cups ( I used dried cranberries instead since I had them in the pantry!)
cinnamon 2.25 tsp.
nutmeg 2.25 tsp.
salt 2.25 tsp.
Instructions
1. ***PRE COOK 2 cups of wild rice in 8 cups of water on heat 4 for 1 hour. Once fully cooked, spread out on a sheet pan to cool. Once you have cooked the rice, you can start the pudding recipe.
2. In a casserole dish, combine all ingredients and bake at 325’F for 1.5 hours. (check after 1 hour to see how it’s doing). You want it to be thickened and creamy.
3. Stir the pudding occasionally while baking.
4. When done and cooled put into serving size bowls with a scoop of ice cream and toppings of your choosing.