Wild Rice Pudding Recipe

Directions

In a large bowl, mix together the wild rice and brown rice. Cover and refrigerate overnight.

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round souffle molds.

Mix together the brown sugar, semisweet chocolate chips, butter, brown sugar, chocolate chips, and butter. Place on ungreased cookie sheets. Dust with brown sugar mixture, and dust the edges with cocoa. Place the vanilla sugar on the bottom of the prepared molds.

Mix together the butter mixture with the brown sugar mixture. Spread half of the mixture in the center of each mold. Spoon the remainder into the mold.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the mold comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack. Allow to cool completely before cutting into squares.