Name: Rice custard with caramelised pears
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 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

Add a twist to the standard rice pudding with the addition of sultanas and a side of rich caramelised pears.

Serves 4

Prep

10M

Cook

50M

Total

Ingredients

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

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

Women's Weekly Food

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