I don’t cook rice very often, but I used to work at a restaurant that let me take home large amounts of leftover rice, and over the years I have developed a taste for rice pudding. My favourite version is made with a blend of brown and wild rice (which adds a satisfying chew to the dish), and dried saskatoons.

Lately I’ve been wondering if I could make a similar dish with a starch that is more common in my kitchen. Take that fifty pound bag of wheat berries in my closet, for instance. The one that I keep threatening to grind into flour if it doesn’t make itself more useful.

I was wary of trying to adapt wheat to … Continue reading.