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Yorkshire Pudding with Wild Rice Recipe

Yorkshire Pudding with Wild Rice recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Yorkshire Pudding with Wild Rice recipe  PDF


2/3 c Uncooked wild rice
2 c Water
1 1/2 c All purpose flour
6 tb Butter or margarine
OR 1 ts Salt
3/4 Stick butter or
margarine 4 lg Eggs
2 c Milk
1 Beef bouillon cube
1 ts Worcestershire sauce
1. Place the rice, water, and half of the salt in a small saucepan and
bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the rice is tender, about 45 minutes. Drain off any remaining water. Cool to room temperature. The wild rice may be prepared ahead of time and refrigerated overnight if desired. 2. While the rice is cooking, beat the eggs until frothy in a large mi ing bowl with an electric mi er. Beat in the milk, flour, and the remaining half of the salt. The batter will be slightly lumpy. The batter may be refrigerated overnight, if desired. 3. Preheat the oven to 450 F. Stir the rice into the batter. Place the butter or margarine in a 9 13 inch glass casserole (for each basic recipe for ten) and place the casserole in the oven until the butter is melted. Remove from the oven and stir in the bouillon cube and the Worcestershire sauce until dissolved. Return the casserole to the oven and leave until sizzling. Pour the wild rice batter into the casserole and bake in the center of the oven for 20 to 25 minutes or until puffed and golden. 4. Cut into squares and serve immediately.

Yorkshire Pudding with Wild Rice recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
346 people have voted
Last Reviewed on 2019-01-20



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