Caramelized Rice Pudding with Pears and Raisins

Caramelized Rice Pudding with Pears and Raisins


• 4 cups low-fat milk• 2 cups Arborio rice or other short-grain rice
• 3 tablespoons granulated sugar
• 3 tablespoons non-fat dry milk
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 10cm cinnamon stick
• 1 10cm piece vanilla bean, split lengthwise
• 1/2 cup full cream
• 3 1/2 cups chopped peeled pears
• 1/2 cup raisins
• 1/4 cup apple juice
• 3 tablespoons granulated sugar
• 1 10cm cinnamon stick
• 1/2 cup granulated sugar



1. Combine first 7 ingredients into a round heat resistant glass dish. Scrape seeds from vanilla bean; add seeds and bean to rice mixture. Place dish onto lower rack and bake uncovered at 150°C for 50 minutes, or until the rice is tender, stirring occasionally. Discard cinnamon stick and vanilla bean; stir in cream. Allow to cool.
2. Combine pears and next 4 ingredients (pears through cinnamon stick) in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until tender. Discard cinnamon stick. Spoon about 1/3 cup pear mixture into the bottom of each of 8 medium ramekins. Top each serving with about 1/3 cup rice pudding. Just before serving, sprinkle 1 tablespoon sugar over each serving. Place onto top rack at 200°C until sugar is completely melted and caramelized (about 45 - 60 seconds). Serve within 30 minutes. (Do not refrigerate or caramel will melt).

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