Corn and Wild Rice Pudding

Indulge in the comforting, rustic charm of Corn and Wild Rice Pudding, a savory twist on a classic dish that’s sure to delight your taste buds. This hearty recipe combines the nutty texture of wild rice with the natural sweetness of sautéed corn, all enveloped in a rich custard made with heavy cream, whole milk, and a touch of honey for subtle sweetness. Seasoned with aromatic nutmeg and a hint of black pepper, this baked dish achieves the perfect balance of flavors in every creamy bite. Ready in just over an hour, this gluten-free recipe is ideal as a side dish for family dinners or holiday gatherings. Garnish with freshly chopped parsley for a pop of color and freshness, and savor the earthy, wholesome flavors of this crowd-pleasing casserole.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 cup Wild rice
• 3 cups Water
• 2 cups Sweet corn kernels (fresh, frozen, or canned)
• 1.5 cups Heavy cream
• 1 cup Whole milk
• 3 Large eggs
• 2 tablespoons Unsalted butter
• 2 tablespoons Honey
• 0.5 teaspoons Ground nutmeg
• 1 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Rinse the wild rice under cold water in a fine mesh strainer. In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice and 1/2 teaspoon of salt. Reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and has absorbed most of the water. Drain any excess water if needed and set aside.

Step 2

While the rice cooks, preheat the oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter or cooking spray.

Step 3

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the corn kernels and sauté for 3-4 minutes, stirring occasionally, until they begin to soften. Remove from heat.

Step 4

In a large mixing bowl, whisk together the heavy cream, whole milk, eggs, honey, ground nutmeg, remaining 1/2 teaspoon of salt, and ground black pepper until well combined.

Step 5

Stir the cooked wild rice and sautéed corn into the cream and egg mixture, ensuring everything is evenly coated.

Step 6

Pour the mixture into the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil.

Step 7

Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the pudding is set and lightly golden on top.

Step 8

Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition Facts

Serving size	(2112.9g)

Amount per serving	% Daily Value*
Calories	2811.7

Total Fat 174.8g	0%
Saturated Fat 96.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1009.3mg	0%
Sodium 2888.2mg	0%
Total Carbohydrate 250.4g	0%
Dietary Fiber 21.9g	0%
Total Sugars 71.2g
Protein 62.5g	0%

Vitamin D 227.4IU	0%
Calcium 450.3mg	0%
Iron 7.7mg	0%
Potassium 2173.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 8.9%

Carbs: 35.5%