Mill City Cooks

Wild Rice Breakfast Pudding

by Chef Heather Hartman

Serves 6


1 cup Northern Lakes Wild Rice, rinsed
2 cups almond milk, unsweetened (more may be
1/3‐cup maple syrup
1/4 dried cherries
1/4 dried apricots, roughly chopped
1/2 cup sunflower seeds (you can also use toasted
almonds, hazelnuts, or pumpkin seeds)


In a medium sized saucepan, place 1 cup rinsed wild
rice and 3 cups water, and bring to boil. Reduce heat
to medium and cook rice until it is tender. Hand
harvested wild rice will take about 20‐30 minutes. Stir
a few times during cooking. You should have about 3‐3
½ cups cooked rice. If there is water left over, drain
off excess.

Add the almond milk and maple syrup to pan, and heat
on medium. Add the dried fruit and nuts. Serve with
extra almond milk and maple syrup on side if

This can be made the night before, but add the fruit
and nuts before serving.

You can use leftover cooked wild rice in this recipe.
Place rice and almond milk in pan, heat gently until
warmed through. More almond milk may be needed.

You can also use a crock‐pot. Place all ingredients (rice
should be cooked) except for the dried fruit and nuts
in pot. Heat on low for up to 4 hours. Rice will
become softer, and will absorb more of the milk, so
more milk may be needed.

Add the fruit and nuts on side.

Other additions to your wild rice pudding:
‐toasted coconut
‐dried blueberries
‐frozen mango chunks
‐dried banana slices

Want to go savory?
‐Wild Idea Bison Chorizo
‐green onions
‐scrambled eggs
‐leave in the maple syrup for a delicious sweet and
savory moment!