Wild Rice Porridge

Once you have the wild rice pre-cooked, this recipe comes together in minutes. Note that the prep time shows the cooking time for the wild rice. If you've done this ahead, and you can keep cooked wild rice in the fridge a week, you can be eating your breakfast in less than 10 minutes.

Recipe by Hank Shaw on January 29, 2024

Prep time: PT45M

Cook time: PT8M

Total time: PT53M

Rating

5 stars (7 reviews)

Keywords

wild rice porridge

Ingredients

2 cups wild rice
Salt
2 cups whole milk
1/2 cup heavy cream
3/4 cup dried berries ((craisins, blueberries, lingonberries, etc))
1/2 cup chopped pecans or walnuts ((or hazelnuts))
3 tablespoons maple syrup, honey or brown sugar ((taste after each tablespoon))
1/4 teaspoon cinnamon ((optional))

Cuisine

American

Steps

If you haven't pre-cooked your wild rice, simmer it in plenty of water with a healthy pinch of salt added until it's tender. This can vary from 20 minutes with true wild rice, to almost an hour with the hard, black, cultivated stuff. Drain and set aside.
Pour the milk and cream into a pot and add the wild rice. Add more milk if you want to. It should not be totally submerged in it -- you want the dairy to be a sort of sauce for the rice. Add the remaining ingredients and bring to a simmer.
Let this cook 5 minutes or so, then serve. If you want, add a little butter or a splash of more cream.

Nutitrion

Serving Size: 1 serving
Calories: 665 kcal
Carbohydrates: 104 g
Protein: 17 g
Fat: 21 g
Saturated Fat: 7 g
Cholesterol: 30 mg
Sodium: 35 mg
Sugar: 15 g
Unsaturated Fat: 12 g

Reviews

Jake K on 2024-01-29 (5 stars):
Love the recipe. I’ve been making something similar but with a little less cream and it is still fantastic- especially with some local maple syrup. Add in some local Saskatoon berries and it’s old school wholesome goodness. Thanks again for sharing Hank
gale on 2024-01-29 (5 stars):
I grew up with an Iowa father who used to make a similar breakfast porridge (yours is a lot more interesting & better!) and totally agree about the cultivated "wild" rice. We only had the real stuff, there was no cultivated years ago, and there is no comparison. I do worry about what climate change and pollution is doing to such a wonderful wild resource I enjoy your site enormously.