Recipe - Creamy Whole-Wheat Crackers

3 cup Whole milk
One half cup Longgrain wild rice
One fourth cup Wild rice
2 tablespoon Unsalted butter
3 Egg yolks
Three fourths cup Sugar
2 teaspoon Vanilla
One half teaspoon Almond extract
One half cup Heavy cream
1 pn Salt to taste
One fourth teaspoon Ground cinnamon
1 tablespoon Sugar

GARNISHES
Whole strawberries
Whipped cream

Put the milk, wild rice and butter into the top of a double boiler, then
cover and cook over simmering water for about 1 One half hours. In a small bowl,
beat the egg yolks with the sugar, extracts and cream and a pinch or two of
salt, and slowly add to the rice mixture, stirring rapidly to combine. Pour
the mixture into a 2quart buttered casserole or baking dish. Mix together
the cinnamon and sugar and sprinkle it over the rice. Bake in a preheated
350 degree oven for about 15 minutes, or until the pudding is thick. Serve
warm with whipped cream and whole strawberries.

Recipe by: Cooking class at Byerly's with Beth Dooley, 4/98

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 25,
1998