Wild rice creme with fruits
Tuck into this as a yummy dessert treat

Serves: 4
You’ll need:
60g wild rice
175g pineapple pieces
100g tangerines
30g Maraschino cherries
40g shelled walnuts
40g grated coconut
90g whipped cream
4-6 tbsp mini marshmallows
1/2 packet lemon pudding mix
Sugar to taste
Mint to garnish
Salt
What to do:
1 Put the wild rice in 200ml boiling lightly salted water, cover, and simmer gently over a medium heat for 45-50 minutes until the rice is cooked and about 2/3 of the grains have burst open. Leave to cool.
2 Meanwhile, mix the lemon pudding and sugar, and prepare pudding in accordance with the packet instructions, stir occasionally while cooling. Whip the cream and gently fold into the cold pudding. Coarsley chop the walnuts, and combine with the coconut, marshamllows and cooled wild rice; set aside 2 tbsp for garnish. Fold the remainder into the pudding.
3 Drain the fruit and halve the cherries if necessary. Spoon alternate layers of rice creme fruit into glass dishes, finishing with a layer of the creme. Garnish with the reserved wild rice and nut mix and the mint.
Recipe courtesy of The USA Wild Rice Federation
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