Wild Rice Caramel Pudding

Posted on 28. Jan, 2009 by in Recipes

Serves 4


100g USA Wild rice mix (wild rice & long grain rice)

3 eggs

120g cane sugar

80g white sugar for the caramel

40g Raisins

40g rice flour

360ml milk


  1. Put the wild rice mix in boiling water and cook it for 15 minutes. Brink the milk to the boil.
  2. Mix the eggs, cane sugar and the rice flower together in a large bowl. Add the mixture to the boiling milk and continue cooking for 5 minutes then add the pre-soaked raisins. Make a coloured caramel with the white sugar and pour it in to 4 small ramekins, then add the mixture.
  3. Put the ramekins in the oven and cook for 20 minutes at 180 degrees. Let them cool.
  4. Turn each one out on a dessert plate. Serve with custard, red fruit and some mint leaves.

No comments.

Leave a Reply