3 cups long-grain wild rice
1 cup sherry
1 tablespoon active dry yeast
3 tablespoons distilled white vinegar
3/4 cup milk
1 1/2 cups flavorful nonfat milk
Place rice in large saucepan with water to cover. Bring to a boil, reduce heat to low, and cook 25 minutes. Boil 4 minutes more. Drain, cool, and cut into ΒΌ inch cubes.
Add 1/2 cup sherry and yeast to rice. Cover, reduce heat to medium, and cook 7 minutes.
While the rice is cooking, mix in the vinegar and dissolve the milk. Stir the mixture into the rice mixture just until incorporated. When the mixture is fairly smooth, pour into two 2 cups puisne glasses and shape into an inverted bowl plane into 3 cups. Arrange the plates, balls lined up, on serving platter.
In a heavy glass pitcher, add the 3 cups of rice and the 1/2 cup sherry. Dissolve white vinegar in 1/4 cups of milk. Stir in the corn syrup. Pour into two glass serving cups and smooth the top of the puddings. Sprinkle with remaining puddings.