CORN AND WILD RICE PUDDING
Make and share this Corn and Wild Rice Pudding recipe from Food.com.
Provided by KathyP53
Categories Rice
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- In an large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
- Grease an 8 x 12" casserole with the butter. Pous custard ingredients into prepared casserole and bake uncovered for 45 minutes, or until custard is set and golden brown on the top.
- Serve warm.
Nutrition Facts : Calories 277.1, Fat 19.8, SaturatedFat 11.3, Cholesterol 150.3, Sodium 654.1, Carbohydrate 20.5, Fiber 2.4, Sugar 2.5, Protein 7.4
CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE
Categories Soup/Stew Food Processor Rice Sauté Kid-Friendly Lunch Sausage Corn Bon Appétit Small Plates
Yield Serves 12
Number Of Ingredients 9
Steps:
- Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
- Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
- Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
- Ladle soup into bowls. Garnish with chives and parsley and serve.
WILD RICE AND CORN STUFFING
This stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes about 7 cups (enough for one 18 - pound turkey)
Number Of Ingredients 9
Steps:
- Bring 5 cups water to a boil in a medium saucepan; add rice and 1 tablespoon salt. Cover; reduce heat. Cook rice until al dente, 35 to 40 minutes (not all water will be absorbed). Drain well.
- Heat oil in a large skillet over medium-high heat until hot but not smoking. Add onions and garlic; cook, stirring, until soft, about 2 minutes. Add chiles; cook 30 seconds.
- Stir onion mixture, corn, pepper, and lime juice into rice; season with salt. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.
SWEET CORN AND RICE PUDDING
Provided by Marian Burros
Categories dinner, dessert
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine rice, skim milk, sugar and vanilla in a medium saucepan over medium-low heat. Bring to a gentle simmer, cover, and cook until milk is nearly absorbed by rice (about 30 to 40 minutes). Remove from heat, and cool.
- Scrape kernels off corncobs, and run through a vegetable juicer. Run pulp through vegetable juicer again. Skim foam from top. You will need 2 cups of juice.
- Combine cooled rice and corn juice in a large saucepan. Heat over low flame, stirring occasionally until rice reaches the consistency of pudding (about 5 to 6 minutes). Be careful to keep rice moving, especially once the mixture becomes hot. Stir in ginger. Season with salt, and refrigerate 2 hours or overnight if desired.
- Meanwhile, heat riesling over low heat until it is too hot to touch, but not simmering. Pour over raisins, and let bloom for two hours. Drain, and combine with honey.
- To serve, spoon rice pudding into six chilled bowls, and top with raisins and toasted almonds.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 2 grams, Carbohydrate 63 grams, Fat 3 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 637 milligrams, Sugar 25 grams, TransFat 0 grams
PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE
Recipe courtesy of Pioneer Woman. I made this for a Thanksgiving side dish and it was a hit, everyone loved it! It is so creamy! The crunch of the wild rice and the sweetness of the fresh corn is delicious!
Provided by Lakerdog2
Categories < 4 Hours
Time 1h5m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
- Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
- Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
- Taste for seasonings, adding more salt or cayenne pepper if needed.
- Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
WILD RICE AND CORN STUFFING
Steps:
- Bring 5 cups water to a boil in a medium saucepan; add the rice and 1 tablespoon salt. Cover; reduce heat. Cook the rice until al dente, 35 to 40 minutes (not all the water will be absorbed). Drain well.
- Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions and garlic; cook, stirring, until soft, about 2 minutes. Add the chiles; cook 30 seconds.
- Stir the onion mixture, corn, pepper, and lime juice into the rice; season with salt. Serve, or immediately pack loosely in a turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165°F.
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