Wild Rice Pudding

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

This pudding is delicious for breakfast or as a snack. Cook the wild rice down even further to become firm and shape into patties to brown in a frying pan as pancakes.

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 4 cups Red Lake Nations wild rice
 3 cups sunflower or hazelnut milk
 Sakari Botanicals salt of your choosing to taste
 Passamaquoddy Maple maple sugar to taste
1

In a large pot, simmer the cooked wild rice in the nut milk until very soft, about 15 minutes. Add 2 cups of the wild rice to a food processor and puree. Return to the pot and stir to combine. Season with maple syrup, honey, or Wojape, and toasted nuts. Serve warm.

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Ingredients

 4 cups Red Lake Nations wild rice
 3 cups sunflower or hazelnut milk
 Sakari Botanicals salt of your choosing to taste
 Passamaquoddy Maple maple sugar to taste

Directions

1

In a large pot, simmer the cooked wild rice in the nut milk until very soft, about 15 minutes. Add 2 cups of the wild rice to a food processor and puree. Return to the pot and stir to combine. Season with maple syrup, honey, or Wojape, and toasted nuts. Serve warm.

Notes

Wild Rice Pudding
IngredientsDirections