Friday 22nd September 2017
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Serves 4
Preparation time: 15 minutes
Cooking Time: 45 minutes

Ingredients
200g pudding rice
2 pints full fat milk
250ml double cream
1 vanilla pod (split)
1 cinnamon stick or 1 teaspoon ground cinnamon
120g caster sugar
2 pears
1 whole nutmeg (grated)
2 tablespoons brandy or calvados
Butter
Sugar for caramelising

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Recipe by Dan Wallis – Cross Keys, Stow

Caramelised Rice Pudding with Boozy Pears and Nutmeg

METHOD
Place the milk, cream, sugar, vanilla pod and cinnamon into a heavy based saucepan, bring to the boil then add the pudding rice and stir well. Leave this to simmer for a good 30-40 min, stirring frequently until the rice is soft.

Whilst this is cooking, to make the boozy pears simply peel, deseed and dice the pears, then sauté them with a nob of butter, the sugar, a splash of brandy or calvados and lashings of grated nutmeg or to your preferred taste.

To dish up… remove the vanilla pod and cinnamon stick (if used) and place a good helping into a bowl or large ramekin and sprinkle with sugar.

If you happen to have a blowtorch to hand (in your kitchen!) caramelise the top. If not, this can be done under the grill, but please be careful when handling. Leave to settle for a couple of minutes then place the boozy pears on top.

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