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.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Rice custard with caramelised pears
  • 1/2 vanilla bean
  • 1 1/4 cup (310ml) low-fat milk
  • 1 egg
  • 1 tablespoon caster sugar
  • 1/4 cup cooked doongara rice
  • 1 tablespoon sultanas
  • 4 corella pears (or very small packham pears), halved
  • 2 teaspoon lemon juice
  • 2 tablespoon maple syrup


Rice custard with caramelised pears
  • 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.

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