- Egg free
- Gluten free
- High in dietary fibre
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Wheat free
- 1 serve veg or fruit
Satisfy your sweet tooth with this elevated rice pudding topped with ginger-caramel pears – it’s ready in a little over 30 minutes.
- Serves8
- Cook time30 minutes
- Prep time10 minutes, + 5 mins cooling time
Ingredients
- 4 cups (1L) milk
- 2 cups (500ml) pouring (pure) cream
- 2 cups (200g) medium-grain white rice
- 1/4 tsp sea salt flakes
- 1 vanilla bean, seeds scraped
- 1 tbs honey
- 50g unsalted butter, chopped
- 4 ripe William Bartlett pears, peeled, cored, halved
- 1/3 cup (75g) brown sugar
- 1/3 cup (80ml) orange juice
- 1 tbs finely grated ginger
- Chopped crystallised ginger, to serve
- Chopped pistachios, to serve
Nutritional information
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.
Method
Step 1
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.
Step 2
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.
Step 3
Divide the rice pudding among serving bowls. Top with the pear and drizzle with caramel. Serve with the crystallised ginger and pistachio.
Recipe tip
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.
Creamy rice pudding with ginger-caramel pears
- Serves8
- Cook time30 minutes
- Prep time10 minutes, + 5 mins cooling time
Ingredients
- 4 cups (1L) milk
- 2 cups (500ml) pouring (pure) cream
- 2 cups (200g) medium-grain white rice
- 1/4 tsp sea salt flakes
- 1 vanilla bean, seeds scraped
- 1 tbs honey
- 50g unsalted butter, chopped
- 4 ripe William Bartlett pears, peeled, cored, halved
- 1/3 cup (75g) brown sugar
- 1/3 cup (80ml) orange juice
- 1 tbs finely grated ginger
- Chopped crystallised ginger, to serve
- Chopped pistachios, to serve
Description
Satisfy your sweet tooth with this elevated rice pudding topped with ginger-caramel pears – it’s ready in a little over 30 minutes.
Method
Step 1
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.
Step 2
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.
Step 3
Divide the rice pudding among serving bowls. Top with the pear and drizzle with caramel. Serve with the crystallised ginger and pistachio.