Creamy Rice Pudding with Vanilla Poached Pear (or Quince)
Creamy, lightly spiced rice pudding topped with vanilla poached pear. I initially made this recipe with poached quince earlier this month, which was a real treat (maybe, tuck that one away for next year). But it is equally delicious with pear - make sure to use firm pears, such as Beurre Bosc or Packham so they hold their shape while cooking.
Ingredients
For the poached pear
- 2 cups (500ml) water
- 1/4 cup (50g) sugar
- 1 tbsp mild honey or extra sugar
- ½ lemon juice, and zest peeled into strips
- ½ vanilla pod, split (or 1 tsp vanilla extract)
- 3 large pears or quince, peeled
For the rice pudding
- ½ cup medium-grain white rice
- 2 tbsp sugar or honey
- 1 cup (250ml) water
- 1½ cups (375ml) milk – I used oat milk
- ½ tsp vanilla paste or 1 tsp extract
- 1 cinnamon stick
- pinch of salt
Instructions
- Prepare the poached pear (or quince). Combine the water, sugar, lemon juice and zest, and vanilla in a saucepan. Slice the peeled pear into 1cm wedges adding to the pan as you go to prevent browning. Cover with a lid and simmer over a low heat for 15-20 minutes, until tender.
- Use a slotted spoon to scoop the cooked pear into a bowl – discard the lemon zest. Crank up the heat and cook the syrup until it has reduced by a half, about 10-15 minutes. Pour the syrup over the pear.
- Make the rice pudding while the pear is cooking. Place all the ingredients into a saucepan and bring to a simmer. Cook, uncovered, over a low heat for about 20-25 minutes, until the pudding is thick and creamy. Stir regularly.
- Serve rice pudding warm topped with poached pear and syrup. Also delicious topped with preserved plums or peaches.