Honeyed Wild-Rice Pudding

Simmered in milk and cream with honey and cinnamon, this wild-rice pudding turns tender, golden, and softly spiced. As Knocked Grain on the Lakes remembers, manoomin once rattled into birchbark canoes under September mist on the Ojibwe lakes.

Serves 4

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Ingredients

• 2 cups cooked wild rice
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup honey
• 2 egg yolks
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. 1Combine cooked wild rice, milk, heavy cream, honey, and salt in a medium saucepan and bring to a gentle simmer over medium heat.
2. 2Whisk egg yolks with vanilla extract and a ladle of the hot pudding liquid in a small bowl to temper.
3. 3Stir the tempered egg mixture back into the saucepan and cook on low heat for 8 minutes, stirring constantly, until thickened.
4. 4Remove from heat, stir in ground cinnamon, and chill for at least 30 minutes before serving.