I love pudding anything… Bread pudding, rice pudding. There’s just something about that gooey delicious-ness that makes your soul feel comforted. When I knew I was going to be sharing recipes involving wheat as whole grains for my Crop of the Month series, I immediately thought of wheat berry pudding!
So, I took a classic rice pudding recipe and halved the rice, added the wheat berries… Then I upped the ante by adding caramelized maple syrup, bacon, and nut topping. Yep, it is pretty much dreamy. Take a look…
The salty of the bacon pairs perfectly with the sweet rice pudding. I mean, the rice pudding is delicious as is, but the sauce is just like icing on a cupcake. Feel free to add whatever kind of nut you like, I used pecans and it paired very nicely! I think walnuts or even almonds would be lovely as well. It totally adds a great crunchy texture to the fluffy rice pudding.
- 1/2 cup raisins
- 1/2 cup whisky
- 1/2 cup medium grain white rice
- 1/2 cup wheat berries, pre-cooked
- 1 cup water
- 1 cup milk
- 2 tablespoons heavy cream
- 1/2 can (11 oz) sweetened condensed milk
- dash of cinnamon & nutmeg
- 1/2 tablespoon vanilla
- 1 egg, beaten
- Caramelized Bacon & Nuts
- 3 slices bacon, cooked & chopped
- 1 tablespoon bacon fat, reserved
- 5 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/4 cup 100% maple syrup
- 1/4 cup light corn syrup
- 1/2 cup nuts, chopped (I used pecans)
- In a small bowl, combine the raisins and whiskey. Set aside for up to one hour.
- In a medium saucepan over high heat, combine the rice, wheat berries, water, milk, cream, butter, and salt. Bring to a boil, cover, and reduce heat to low. Simmer for 20 to 25 minutes, stirring periodically. If the liquid is absorbing too quickly, cut time down to 18 to 20 minutes.
- While the rice is cooking, make the caramelized bacon & nuts: Combine bacon fat, butter, brown sugar, maple syrup, and light corn syrup in a pan. Heat the mixture over medium-low heat, allowing it to bubble for 5 minutes. Stir in chopped bacon & nuts. Remove from the heat and set aside.
- Once the rice is cooked, ddd the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Stir well and cook for another 5 minutes.
- Remove the pot from the stove and stir in beaten egg. Drain the raisins and fold them in. If it's too creamy, return to the stovetop and cook for another 3 to 4 minutes. Let sit for a few minutes.
- Serve in a small bowl with caramelized bacon & nut topping.