Potawatomi Berry Rice

The Native communities at colleges can be incredibly tight-knit, especially when you’re a tiny minority at a huge university. At Columbia, it was no different. We would regularly host events and study breaks and potlucks where we could enjoy each other’s company and good food. A Citizen Potawatomi student would always bring this sweet wild rice dish. After graduation, I hounded her for the recipe. This recipe is an adaptation of that and dedicated to Lakota Pochedley and the community that got me through college. 

Potawatomi Berry Rice

A recipe from the Great Lakes area, this sweet dish can be served hot or cold
Servings 6


  • 1 cup wild rice uncooked
  • 1/4 cup dried cranberries
  • 1 cup fresh berries raspberries, huckleberries, saskatoon berries, blackberries are all good options
  • 1/3 cup real maple syrup
  • 1 tsp cinnamon


  • Add 1 cup of wild rice, 2 1/2 cups of water, and 1/4 cup of dried cranberries to a pot and simmer on medium low heat until water is gone (about 45 minutes).
  • Mix in fresh berries, maple syrup, and cinnamon