Be generous with the amount of milk you add while making this recipe – for the ideal sweet and creamy indulgence found in a perfect rice pudding. The addition of caramelised pears will partner beautifully with a dollop of vanilla ice cream.
- 15 g butter, melted
- 2 cups milk
- 300 ml cream
- ¼ cup short-grain rice
- ¼ cup caster sugar
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- 30 g butter
- 4 pears, peeled, cored, thickly sliced
- ½ cup brown sugar
- ¼ cup cream
Preheat oven to 160 C. Brush a deep 60-cup casserole dish liberally with melted butter. Combine all ingredients in dish. Bake, covered, for 1 hr until rice is creamy and almost tender, stirring occasionally.
Remove lid. Stir and cook a further 30 mins, uncovered, adding more milk as required.
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 mins or until pears are tender and golden brown. Blend in the sugar and cream and continue stirring occasionally for 2-3 mins until sauce thickens slightly.
Serve pudding with topped with pears.