Spiced rice pudding with poached pear
10 - 14
PersonalPoints™ per serving
Discover how easy it is to poach fresh fruit with this simple recipe. Poached pears are great on their own and even better when teamed with creamy rice pudding
Rice, arborio, dry
4 medium, peeled
- Place rice, milk, sugar, cinnamon, half the vanilla seeds and 1 split pod in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 25–30 minutes or until rice is tender. Remove vanilla pod.
- Meanwhile place pears, honey, remaining vanilla seeds and pod in a medium saucepan. Add enough water to cover pears and place over medium-high heat. Bring to the boil. Reduce heat to low and cover surface with a round of baking paper (see note). Simmer for 20–25 minutes or until pears are tender. Drain pears and discard pod.
- Divide spiced rice pudding among bowls and serve with poached pear.
TIP: Use a sharp knife to cut vanilla pods in half, then use the tip of the knife to scrape out the tiny seeds. Used vanilla pods can be rinsed, allowed to dry and then added to a jar of caster sugar to add extra flavour to cakes and muffins.The baking paper is called a cartouche and it stops the pears from turning brown during cooking by helping them stay submerged in the poaching liquid.