Once you have the wild rice pre-cooked, this recipe comes together in minutes. Note that the prep time shows the cooking time for the wild rice. If you've done this ahead, and you can keep cooked wild rice in the fridge a week, you can be eating your breakfast in less than 10 minutes.
3tablespoonsmaple syrup, honey or brown sugar(taste after each tablespoon)
1/4teaspooncinnamon(optional)
Instructions
If you haven't pre-cooked your wild rice, simmer it in plenty of water with a healthy pinch of salt added until it's tender. This can vary from 20 minutes with true wild rice, to almost an hour with the hard, black, cultivated stuff. Drain and set aside.
Pour the milk and cream into a pot and add the wild rice. Add more milk if you want to. It should not be totally submerged in it -- you want the dairy to be a sort of sauce for the rice. Add the remaining ingredients and bring to a simmer.
Let this cook 5 minutes or so, then serve. If you want, add a little butter or a splash of more cream.
Notes
If you want to, you can add more (or less) fruit, nuts or sweetener to suit your taste.