Wild rice took a hit in 2024, but it’s the perfect ingredient for this grown-up rice pudding

As January settles in with its cold and dreary days, many of us turn to the kitchen for comfort. One of my favorite cozy desserts to make on a lazy Sunday afternoon is rice pudding. But not just any rice pudding — this recipe is truly special. It’s decadent, delicious, and incredibly creamy, with a nod to our local food culture by including wild rice.

Wild rice, with its nutty flavor and high nutritional value, is North America’s only native cereal crop. It grows in the shallow lakes and slow-moving rivers of Saskatchewan, making it an ideal habitat. However, last fall, harvesters faced a devastating blow to their wild rice supplies due to an unidentified pest. This led to empty kernels and small, worm-like creatures eating the plants, causing challenges in wild rice production and potentially driving prices up.

Despite these difficulties, harvesters like Dawson Cameron of Wild Rice Guys remain optimistic. They are driven by a passion for working with nature, even in its unpredictability. Wild rice has a long history in Saskatchewan, initially introduced in the 1930s to enhance hunting and trapping opportunities. The commercial industry took off in the 1970s, with entrepreneurs from northern Saskatchewan playing a significant role in the flourishing international trade.

Modern wild rice harvesters use specialized equipment to collect the grains efficiently. Before these advancements, people would harvest wild rice using canoes, a labor-intensive process that required precision and skill. Today, much of the wild rice grown in Saskatchewan is certified organic, making it a sought-after ingredient for various dishes, including rice pudding.

If you’re looking to incorporate more wild rice into your diet, you can find it at local farmers’ markets and Saskatchewan-focused stores like SaskMade Marketplace. Bulk Barn is also a great resource for purchasing smaller quantities for specific recipes.

Now, let’s dive into the recipe for Wild Rice Pudding with Brown Sugar Brûlée. This grown-up, fancy-pants version of rice pudding combines arborio rice, wild rice, cream, milk, sugar, orange peel, and cinnamon sticks. The addition of whipping cream adds a luxurious touch, while the caramelized brown sugar crust elevates the dessert to a whole new level. Scented with citrus and spice, this rice pudding is perfect for a cozy dinner party, best served warm with your favorite tea.

To make this indulgent dessert, simply combine the ingredients, bake in the oven, and finish with a sprinkle of brown sugar under the broiler. The result is a creamy, comforting treat that will warm your soul on a cold winter day. Serve it fresh or refrigerate for up to two days, savoring every spoonful of this Saskatchewan-inspired delight.

For more Saskatchewan-inspired recipes and culinary adventures, be sure to explore our website for a taste of local flavors and traditions.