A stemless wineglass of wild rice pudding, topped with whipped cream and a mint sprig. Blueberries are in a bowl in the background and scattered on the table.


If there’s one fruit knits much of Canada together, it might be the blueberry. For thousands of years, those wild indigo-coloured berries thrived in the boreal forest’s acidic soils that stretch from the Yukon to Newfoundland. Indigenous Peoples used them for food and drink, medicine, and as natural dyes.  This wild rice pudding recipe, provided by the lovely Germaine Catchpole of Mnopgwad Preserves, It’s based on puddings made by her family, with a hint of cardamom.  

Yield/Servings 4 servings

Germaine Catchpole’s Wild Rice Pudding

5 minPrep Time

55 minCook Time

1 hrTotal Time

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  • 170 g (1 cup) uncooked wild rice, rinsed and drained
  • 1 teaspoon salt
  • 2-3 cardamom pods, whole or lightly crushed
  • 1 teaspoon vanilla extract
  • 75 g (½ cup) fresh or frozen blueberries
  • 60 ml (¼ cup) pure maple syrup
  • To serve (optional)
  • fresh blueberries, ice cream, or whipped cream


  • Over medium heat, combine wild rice, salt, cardamom pods, and vanilla extract in 1.5 litres of water. Bring to a rapid boil for about five minutes. Lower the heat to a gentle simmer. Cook until most of the grains have cracked open (you can see their white centres) and they are al dente. The rice is overcooked when they begin to curl. Total cooking time will be about 35 to 45 minutes.
  • Drain water, add blueberries and maple syrup. Over medium-low heat, stir constantly until the blueberries burst, and the maple syrup and berry juices have reduced and thickened to hold grains together. This will take about 10 minutes.
  • Remove pods and serve warm with optional fresh blueberries, ice cream, or whipped cream

What’s a spoon or a cup?

A version of this recipe accompanied my article In praise of blueberries, nature’s indigo masterpiece.