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Wheat Berry Rice Pudding with Caramelized Bacon & Nuts

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simple and easy rice pudding with wheat berries and caramelized bacon & nut topping

Ingredients

Scale
  • 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)

Instructions

  1. In a small bowl, combine the raisins and whiskey. Set aside for up to one hour.
  2. 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.
  3. 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.
  4. Once the rice is cooked, ddd the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Stir well and cook for another 5 minutes.
  5. 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.
  6. Serve in a small bowl with caramelized bacon & nut topping.

Nutrition

Find it online: https://prairiecalifornian.com/wheat-berry-rice-pudding-with-caramelized-bacon-nuts/