Yorkshire Pudding with Wild Rice
Submitted by brick15
A nutty twist on classic Yorkshire pudding with wild rice folded into the egg batter. Puffs up golden and crispy with savory Worcestershire-beef bouillon flavor.
YIELD
10 servingsPREP
80 minCOOK
25 minREADY
110 minWild rice brings its earthy, nutty bite to the classic Yorkshire pudding batter, turning a familiar British side dish into something entirely new.
The rice adds texture and chew to every square, while a beef bouillon cube and splash of Worcestershire sauce deepen the savory backbone.
Both the wild rice and batter can be prepped the night before, making this a surprisingly make-ahead-friendly side for holiday dinners or Sunday suppers.
When that batter hits the sizzling butter in a hot casserole dish, it puffs into a golden, crispy-edged beauty that deserves a seat at the center of the table.
Chef Tips
- Cook the wild rice until just tender, not mushy, since it needs to hold its shape in the batter
- The batter should be slightly lumpy; overbeating it will make the pudding tough
- Make sure the butter in the casserole is fully sizzling before you pour in the batter for maximum puff
- Serve immediately after cutting into squares because Yorkshire pudding deflates as it cools
Ingredients
Directions
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.]
While the rice is cooking, beat the eggs until frothy in a large mixing bowl with an electric mixer.
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.]
Preheat the oven to 450℉ (230℃).
Stir the rice into the batter.
Place the butter or margarine in a 9 x 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.
Cut into squares and serve immediately.
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