Satisfy your sweet tooth with this elevated rice pudding topped with ginger-caramel pears – it’s ready in a little over 30 minutes.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Combine milk, cream, rice, salt, vanilla and honey in a heavy-based saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, for 25-30 mins or until rice is tender and liquid is almost absorbed. Set aside for 5 mins to cool.
Meanwhile, melt the butter in a large frying pan over medium heat. Add the pear and cook, turning, for 4-5 mins or until golden. Add the sugar and 1/4 cup (60ml) water. Bring to a simmer and cook, turning occasionally, for 8-10 mins or until the pear is caramelised and tender. Carefully transfer the pear to a heatproof bowl, reserving caramel in the pan. Add the orange juice and grated ginger to the pan and whisk to combine. Bring to a simmer, then remove from heat.
Divide the rice pudding among serving bowls. Top with the pear and drizzle with caramel. Serve with the crystallised ginger and pistachio.
COOK. STORE. SAVE.
Use it up: Add leftover crystallised ginger to the autumnal pumpkin scone recipe at coles.com.au/pumpkinscones.
Ingredient tip: You can use 1 vanilla bean, seeds scraped, or 1 tsp vanilla extract or vanilla bean paste.
Satisfy your sweet tooth with this elevated rice pudding topped with ginger-caramel pears – it’s ready in a little over 30 minutes.
Combine milk, cream, rice, salt, vanilla and honey in a heavy-based saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, for 25-30 mins or until rice is tender and liquid is almost absorbed. Set aside for 5 mins to cool.
Meanwhile, melt the butter in a large frying pan over medium heat. Add the pear and cook, turning, for 4-5 mins or until golden. Add the sugar and 1/4 cup (60ml) water. Bring to a simmer and cook, turning occasionally, for 8-10 mins or until the pear is caramelised and tender. Carefully transfer the pear to a heatproof bowl, reserving caramel in the pan. Add the orange juice and grated ginger to the pan and whisk to combine. Bring to a simmer, then remove from heat.
Divide the rice pudding among serving bowls. Top with the pear and drizzle with caramel. Serve with the crystallised ginger and pistachio.