Native American Rice Pudding

Native American Rice Pudding

Rice pudding recipes vary from tribe to tribe.  Traditionally it would have been prepared with harvested wild rice and natural sugar syrups such as birch, maple or agave.

I am sharing a recipe from my paternal Yaqui-Kumeyaay grandmother.

Enjoy!
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Native American Rice Pudding

1/3 cup white rice, uncooked
1/4 cup raw or brown sugar
2 1/2 cups milk, dairy or your choice of non-dairy
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 egg
3 tablespoons raisins or currants
3 tablespoons toasted pine nuts or pumpkin seeds

In a medium saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate. Stir in the vanilla, raisins, pinenuts, nutmeg and cinnamon.

Spoon into casserole dish. Bake at 300 degrees for 15-30 minutes depending on your oven.

Serve warm or cold after refrigerating overnight.

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