Baked Wild Rice Pudding Brulee Recipe

This baked wild rice pudding brulle makes for a hearty and filing dessert. Made with rasins, dried apricots and cherries along with wild rice, the wild rice pudding brulee is baked in a water bath and broiled with a brown sugar topping before serving.


Health IndexJust EnjoyServings8


 Wild rice3⁄4 Cup (12 tbs) (175 Milliliter)
 Short grain rice1⁄2 Cup (8 tbs) (125 Milliliter)
 Raisins/Chopped dried apricots / dried cherries1⁄2 Cup (8 tbs) (125 Milliliter)
 Granulated sugar2⁄3 Cup (10.67 tbs) (150 Milliliter)
 Vanilla10 Milliliter (2 Teaspoon)
 Cinnamon1 Pinch
 Nutmeg1 Pinch
 Milk500 Milliliter (2 Cups)
 Brown sugar1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 304 Calories from Fat 38

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 85.6 mg

Sodium 53.8 mg2.2%

Total Carbohydrates 61 g20.4%

Dietary Fiber 1.7 g6.9%

Sugars 39.8 g

Protein 8 g15.3%

Vitamin A 3.2% Vitamin C 0.44%

Calcium 9.1% Iron 7.2%

*Based on a 2000 Calorie diet


Bring large pot of water to boil.
Add wild rice.
Cook, uncovered, until very tender, about 1 hour.
(The rice should be well cooked and out of its shell.) Drain.
Meanwhile, bring another pot of water to boil.
Add short-grain rice and cook until tender, about 15 minutes.
Add raisins and cook for 5 minutes longer.
In large bowl, whisk eggs with sugar.
Add vanilla, cinnamon, nutmeg and milk.
Stir in rices and fruit.
Pour mixture into lightly oiled 9-inch/2.5 L square baking dish.
Bake in water bath (see sidebar) in preheated 350°F/180°C oven for 1 hour, or until custard is just set.
Cool if desired (pudding can be served warm or very cold).
Just before serving, sift brown sugar over top of custard.
Pat down gently and evenly.
Broil carefully just until sugar melts and turns slightly golden.