Creamy Rice Pudding with Caramelised Pears Recipe

Rice pudding will never be the same when topped with carmelised pears

15g butter, melted

2 cups milk

300ml carton cream

¼ cup short-grain rice

¼ cup caster sugar

1 teaspoon vanilla extract

¼ teaspoon ground nutmeg

30g butter

4 medium pears, peeled, cored, thickly sliced

½ cup brown sugar

¼ cup cream

Preheat oven to moderately slow, 160°C

Brush a deep, 6-cup casserole dish liberally with melted butter

Combine all ingredients in dish

Bake, covered, for 1 hour until rice is creamy and almost tender, stirring occasionally

Remove lid

Stir and cook further 30 minutes, uncovered, adding more milk as required

Meanwhile, melt the butter in a frying pan over medium heat until foaming

Add the pears and cook, stirring occasionally, for 4-5 minutes or until tender and golden brown

Blend in the sugar and cream and cook, stirring occasionally, for 2-3 minutes until sauce thickens slightly

Serve pudding with topped with pears

Use 1 teaspoon vanilla bean paste in place of extract, if preferred

Cooking Time More than 60 minutes

Serves 4