merryb wrote:

> Tomorrow is our annual holiday potluck at work. I'm suppossed to bring
> a side dish, and I've had a jones for wild rice, so I thought I'd make
> that. I just use chicken stock, almonds, and mushrooms. What is your
> opinion on how I should do this? I'm thinking I will cook it about
> halfway tonight, and then bring it in a crockpot and finish it at work
> tomorrow. TIA!!

This would be convenient to make/bring and it's really good.
Always a hit.

Corn and Wild Rice Pudding

Recipe courtesy Emeril Lagasse, 2000

2 eggs
1 egg yolk
1 cup heavy or whipping cream
2/3 cup milk
4 ears sweet corn, blanched and kernels removed from
cobs, about 3 cups corn
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cup finely chopped
scallions
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/8 teaspoon grated fresh nutmeg
1/2 tablespoon butter

Preheat oven to 325 degrees F.

In a large bowl, combine egg, egg yolk, heavy cream and
milk and whisk well to combine. Add all remaining
ingredients except butter and mix well.

Grease a 7 by 11 or 8 by 12-inch casserole with the
butter. Pour custard ingredients into prepared casserole
and bake uncovered for 45 minutes, or until custard is
set and golden brown on the top.


Serve warm.

Yield: 6 to 8 servings

--
Reg