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Rice custard with caramelised pears

Add a twist to the standard rice pudding with the addition of sultanas and a side of rich caramelised pears.
RICE CUSTARD WITH CARAMELISED PEARSAustralian Women's Weekly
4
10M
50M
1H

Ingredients

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Scrape seeds from vanilla bean, discard pod. Combine seeds, milk, egg and sugar in a small bowl.
2.Combine the rice and sultanas in a small bowl. Place one tablespoon of rice mixture into 4 (1/2-cup capacity) ovenproof dishes.
3.Place dishes into a baking dish; add enough boiling water to come halfway up sides of dishes. Bake for 45 minutes or until just set. Remove from oven, stand for 10 minutes before serving.
4.Meanwhile, place pears on a baking tray, drizzle with juice and syrup. Bake in oven with rice about 30 minutes, turning occasionally, until just tender. Increase oven to very hot, 240°C (220°C fan-forced). Bake pears for a further 5 minutes or until browned lightly. Serve pears with warm or cooled rice custard.

You will need 1 tablespoon of raw doongara (lower GI) rice for this recipe.

Note

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