Wild Rice Pudding With Nagooneberry Sauce

The winter months call for dessert recipes that are comforting while warming the soul from the wintery weather outside. Seattle-based food blogger and author Ashley Rodriguez is a pro at creating meals that nourish the mind, body, and soul. During her latest season of Kitchen Unnecessary, Ashley and her crew traveled to a small town near the mouth of the Copper River called Cordova, which is known for its local fishing industry. While there, Ashley spent time with a local named Raven to find the freshest ingredients to craft a delicious meal with local ingredients. Ashley shared her Wild Berry Spritz recipe with us as a holiday cocktail option. Today Ashley is sharing a delicious dessert that is perfect for enjoying during the frigid winter months while using the Stanley Cookware

A Note from Ashley: I grew up never knowing what “rice pudding” was. In our family it was called “milk rice” and we served it for dinner. Now I know and still, sometimes it’s dinner. Here it is the perfect end to a wild feast.

In this version of my wild rice pudding recipe, I used wild rice in place of white rice and gently simmer the sweet creamy rice over a low flame and serve with a simple sauce of Nagooneberry. It’s warming, satisfying and so simple to make.

Substitute blackberries, marionberries, strawberries, or raspberries for the Nagooneberries.

Wild Rice Pudding With Nagooneberry Sauce

INGREDIENTS:

  • 2 tablespoons butter
  • 1½  cups wild rice
  • Salt
  • ½ cup brown sugar
  • 3 cups of milk
  • 1 cup cream
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 1 ½ cups Nagooneberries
  • ¼ cup of sugar

Directions To Make Wid Rice Pudding With Nagoonberry Sauce

  1. Set a small stockpot (The 3.7 QT pot in our Base Camp Cook Set is perfect for this) on a grill grate set over coals or low flame. Add butter to the pot and melt. Stir in the rice and sauté until completely coated in the butter and it smells lightly toasted. Add a hefty pinch of salt.
  2. Carefully stir in the sugar, milk, cream, vanilla bean, and cinnamon stick. Bring to a simmer then cover. Gently simmer until the rice is tender and the pudding has thickened, this will usually take about 1 hour.
  3. In a small skillet add the Nagooneberries, sugar, and cinnamon stick. Bring to a simmer over a low flame and cook until the sugar dissolves and the sauce thickens just slightly about 10 minutes.
  4. Serve over the rice pudding.

 

 

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The Stanley brand has a rich 100+ year history. Born from inventor William Stanley Jr. who forever changed the way hot drinks were consumed, in 1913 he fused vacuum insulation and the strength of steel in one portable bottle, inventing the all-steel vacuum bottle we know and love today.