Wild Rice Pudding

Name: Wild Rice Pudding (Psíŋ Yužápi)
Cuisine: American
Ingredients: Salt to taste; Maple sugar to taste; 3 cups Sunflower or Hazelnut Milk; 3 cups Sunflower or Hazelnut Milk; 4 cups cooked wild rice

Psíŋ Yužápi

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This pudding is delicious for breakfast as well as a snack. Cook the wild rice down even further to become firm and then shape into patties to brown in a frying pan as pancakes.

Ingredients

4 cups cooked wild rice
3 cups Sunflower or Hazelnut Milk</

Americas
United States
Dessert
Breakfast
Snack
Vegan
Gluten-free

Method

In a large pot, simmer the cooked wild rice in the nut milk until very soft, about 15 minutes. Add 2 cups of the wild rice to a food processor fitted with a steel blade and puree. Return to the pot and stir to combine. Season with maple syrup, honey, or Wojape, and toasted nuts. Serve warm.