Creamy Vanilla Rice Pudding with Warm Pear & Cinnamon
- Preparation time
- 40 min
- Number of people
- 4 people
- Meal type
- dessert
Soft, creamy rice pudding gets a wonderfully warm twist with pear, honey and a hint of cinnamon. Toasted almonds complete this dessert perfectly.
Ingredients
- 150 gpudding rice
- 1 literfull-fat milk
- 30 gcaster sugar
- 1 tspvanilla extract
- fine sea salt — pinch
- 2Conference pears
- 20 gunsalted butter
- 1½ tbsphoney
- 1 tspcinnamon
- 40 gunsalted almonds
Method
- 1
Put the milk, pudding rice, sugar, vanilla and a pinch of salt into a heavy-bottomed pan.
- 2
Bring gently to a boil, stirring constantly. Reduce the heat to low and simmer gently for about 30 minutes. Stir regularly along the bottom to prevent burning.
- 3
Meanwhile, toast the almonds in a dry frying pan for 3–4 minutes. Let cool and chop them coarsely.
- 4
Peel the pears, remove the cores and cut them into small wedges or cubes.
- 5
Melt the butter in a frying pan and cook the pear for about 4 minutes.
- 6
Add honey and cinnamon and cook for another 2–3 minutes, until the pear is soft and lightly caramelised, but still retains its shape.
- 7
Check the rice pudding. The rice should be fully cooked and the pudding soft and creamy. If it's too thick, add a small dash of milk.
- 8
Divide the warm rice pudding among four bowls.
- 9
Spoon the warm cinnamon pear on top and finish with the toasted almonds.
—
Sagas House