Teach and Taste: Wild Rice Pudding with Chokecherry Jam
Just in time for Caŋpa Sápa Wi, or Chokecherry Ripening Moon, comes a pudding recipe so delicious you will need to make multiple batches.
- ½ cup wild rice, soaked in water overnight
- 1 tablespoon butter
- 1 ½-2 cups water
- 1 ½ cups oat milk
- 1 tablespoon cornstarch
- 2 ounces maple syrup
- 1 ounce chokecherry syrup
- 1 teaspoon vanilla extract
- 1 egg, optional
- ¼ teaspoon cinnamon, optional
- ¼ teaspoon nutmeg, optional
- Chokecherry jam
- Drain and rinse the rice.
- In a heavy-bottomed saucepan, melt the butter. Add the rice and sauté for 5 minutes.
- Add water to pan and let boil for about 45 minutes or until rice is tender. Drain any excess water.
- Whisk together ½ cup of oat milk with cornstarch and set aside.
- After the rice is cooked, add maple syrup and chokecherry syrup to the pan for 2-3 minutes on high heat. Add the vanilla.
- Slowly add the remaining oat milk. Bring to a boil and stir in the cornstarch mixture. Turn the heat down to a simmer and cook for about 45 minutes or until it starts to thicken. Stir occasionally.
- Whisk the egg in a small bowl. Add some of the hot mixture to the egg to temper it. Then, stir the egg mixture back into the pan until the egg is fully incorporated. The egg will give the rice pudding a more custard flavor and feel, but it isn’t necessary—if you have egg allergies this can be omitted.
- If desired, add cinnamon and nutmeg. Cook for another 5 minutes on low heat and pour mixture into bowls or ramekins. Put in refrigerator to cool.
- Once fully cooked, top pudding with chokecherry jam or other desired topping such as nuts, maple sugar, brown sugar, berries, or raisins. If needed, you can also adjust the sweetness by adding more or less syrup.