On Dec 10, 10:18*am, RegForte > wrote:
> 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

That sounds good, but doesn't sound "potluckable"...