Ingredients
10g unsalted butter
for greasing
½ cup short-grain rice
3 tbsp caster sugar
1L whole milk
(4 cups)
1 tsp vanilla paste
10g butter
for the glazed pears
2 pears
peeled and quartered
3 tbsp brown sugar
½ cup roasted hazelnuts
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 ovenproof dish
- 1 foil
- 1 frying pan
Instructions
- Preheat oven to 160°C conventional or 140°C fan-forced and lightly butter an ovenproof dish (4cm deep and 24cm diameter).
- Combine rice, sugar, whole milk and vanilla paste in dish, stir well, cover with foil and cook for one hour.
- Stir again and cook for another half an hour or until rice is creamy and soft.
- For the glazed pears, melt butter in frying pan over medium heat.
- Add pears and sugar and cook for a few minutes on each side, or until the pears become lightly golden.
- Spoon mixture onto rice pudding, sprinkle with hazelnuts and serve.
Notes
Tip
You could serve with a dollop of jam or sliced bananas and a sprinkling of demerara sugar.
Variation
Make a chocolate rice pudding by stirring through a little cocoa powder before cooking or add cinnamon to the recipe for a gently spiced version.
Storage
This is lovely served cold, so you might consider doubling the recipe and stowing a few little pots in the fridge to send with school lunches or snack on for morning tea.
