| 1 package | Fall River Cooked Wild Rice |
| 3 cups | Whole milk |
| ¼ cup | Maple syrup |
| ½ teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| ½ teaspoon | Ginger |
| ¼ teaspoon | Ground cloves |
| ¼ teaspoon | Nutmeg |
| 1 tablespoon | Vanila extract |
| ¼ cup | Chopped pistachios |
|
Add milk, maple syrup, salt, spices, and vanilla to a medium-large saucepan.
Bring to a boil, stirring constantly. Once rapidly boiling, reduce heat to low and cook, stirring occasionally, until liquid reduces and begins to thicken.
Add cooked wild rice. Cook for another 15 minutes, or until liquid resembles a thick pudding.
Garnish with chopped pistachios.
NOTE:
Pudding can be wrapped with cling wrap, pressed to touch the pudding, and refrigerated. |
