Creamy rice pudding with rosé-poached pears

Creamy rice pudding with rosé-poached pears

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Traditional rice pudding gets a gourmet touch. Serve this glammed-up version with a red-tinged syrup and delicious poached pears for extra oomph.

The ingredient of Creamy rice pudding with rosé-poached pears

  1. 1L (4 cups) milk
  2. 110g (1/2 cup) medium-grain white rice
  3. 1 vanilla bean, split, seeds scraped
  4. 220g (1 cup) caster sugar
  5. 2 tablespoons pistachios, chopped
  6. 750ml (3 cups) roseu0301
  7. 220g (1 cup) caster sugar
  8. 2 beurre bosc pears, peeled, halved, cored

The instruction how to make Creamy rice pudding with rosé-poached pears

  1. Combine the milk, rice, vanilla pod and seeds, and 1/2 cup sugar in a large saucepan. Stir over medium heat for 3 minutes or until the sugar dissolves. Bring to the boil. Reduce the heat to very low, cover and cook, stirring often, for 1 hour. Remove and discard the vanilla pod.
  2. Meanwhile, for the roseu0301-poached pears, combine the roseu0301 and sugar in a large saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Add the pears to the poaching liquid. Place a round of baking paper and then a heatproof plate over the pears to keep them submerged. Reduce the heat to medium-low and simmer for about 30 minutes or until tender (this will depend on the ripeness of the pears).
  3. Use a slotted spoon to transfer the pears to a heatproof bowl. Cover and keep warm. Return the pan to high heat and simmer the poaching liquid for 10-12 minutes or until thickened and syrupy. The mixture will be frothy, so remove from the heat and let the bubbles subside to check the consistency.
  4. Line 2 baking trays with baking paper. Place the remaining 1/2 cup sugar in a non-stick, heavy-based frying pan. Add 1 tbs roseu0301 syrup and shake the pan over medium heat until the sugar dissolves. Simmer for 4-5 minutes, until the mixture just starts to darken in colour (see tip). Use a wooden spoon to drizzle the toffee onto the trays to make 4 discs, large enough to cover a serving glass. Scatter with pistachios. Set aside for 10 minutes.
  5. Divide the rice pudding among 4 serving glasses. Place the poached pears on plates alongside. Drizzle both with roseu0301 syrup and place toffee discs over glasses.

Nutritions of Creamy rice pudding with rosé-poached pears

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calories: https://schema.org
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