Recipe

Creamy rice pudding with caramelised pears

May 31, 1976 2:00pm
  • 1 hr 30 mins cooking
  • Serves 6
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Ingredients

Creamy rice pudding with caramelised pears
  • 15 gram butter, melted
  • 2 cup milk
  • 300 millilitre cream
  • 1/4 cup short-grain rice
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
Caramelised pears
  • 30 gram butter
  • 4 pears, peeled, cored, thickly sliced
  • 1/2 cup brown sugar
  • 1/4 cup cream

Method

Creamyricepudding with caramelised pears
  • 1
    Preheat oven to 160°C. Brush a deep 6-cup casserole dish liberally with melted butter. Combine all ingredients in dish. Bake, covered, for 1 hour until rice is creamy and almost tender, stirring occasionally.
  • 2
    Remove lid. Stir and cook a further 30 minutes, uncovered, adding more milk as required.
  • 3
    Meanwhile, to make caramelised pears, melt the butter in a frying pan over medium heat until foaming. Add the pears and stir occasionally for 4-5 minutes or until pears are tender and golden brown. Blend in the sugar and cream and continue stirring occasionally for 2-3 minutes until sauce thickens slightly.
  • 4
    Serve pudding with topped with pears.

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