Put the milk, wild rice and butter into the top of a double boiler, then cover and cook over simmering water for about 1 1/2 hours. In a small bowl, beat the egg yolks with the sugar, extracts and cream and a pinch or two of salt, and slowly add to the rice mixture, stirring rapidly to combine. Pour the mixture into a 2-quart buttered casserole or baking dish. Mix together the cinnamon and sugar and sprinkle it over the rice. Bake in a preheated 350 degree oven for about 15 minutes, or until the pudding is thick. Serve warm with whipped cream and whole strawberries. Recipe by: Cooking class at Byerlys with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 479 (54%)|
|Amt Per Serving||% DV|
|Total Fat 53.2g||71 %|
|Saturated Fat 28.6g||143 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 944.2mg||291 %|
|Sodium 112.7mg||4 %|
|Potassium 191.9mg||5 %|
|Total Carbohydrate 93.2g||27 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 92.6g|
|Protein 14g||20 %|
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Calories per serving: 893
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