California Wild Rice Honey Pudding

Created by Pastry Chef Ben Spungin

Served with whipped cream or ice cream; this dessert is a refreshing end to a perfect meal

¼	cup dried apricots, diced
¼	cup golden raisins
½	cup ver jus
	(If not available use Champaign vinegar with a pinch of sugar)
¾	cup California Wild Rice
2	cups whole milk
2	eggs
6	Tablespoons honey
2	Tablespoons brown sugar
2	teaspoons vanilla extract
1	teaspoon ground cardamom
Whipped cream or ice cream (optional)

Cooking Instructions

Using the ver jus, soak the apricots and raisins in a bowl until plump.

Boil 2 cups of water with a pinch of salt. Add the California wild rice and cook over medium heat for 45 minutes. Whisk ingredients well. Place bowl on top of simmering pot of water. (Double boiler.) Add wild rice and fruit. Stir the mixture consistently with a rubber spatula. The mixture will slowly begin to thicken. Continue until the mixture is thick enough to coat the back of a spoon. Remove from heat and place in a serving dish. Place plastic wrap or wax paper directly on top to prevent a skin from forming. Chill.

Serve with whipped cream or ice cream.

Makes 6 servings.

Nutrition facts per serving:

Calories 270; Total Fat 5g; Cholesterol 90mg; Protein 8g; Carbohydrate 52g; Fiber 2g; Iron 2mg; Sodium 70mg; Calcium 122mg ; Vitamin A 350 IU; Vitamin C 2mg.

This recipe was developed for the California Wild Rice Advisory Board by Created by Pastry Chef Ben Spungin of Bernardus Lodge, Carmel Valley, California :: www.cawildrice.com