Creamy Ginger Rice Pudding With honeyed Roast Pears And Walnuts

• Produce

  • 60 g Ginger
  • 4 Pears
  • 200 ml Syrup from poaching the pears

• Condiments

  • 2 tbsp Honey

• Pasta & Grains

  • 180 g Rice

• Baking & Spices

  • 85 g Castor sugar
  • 200 g Sugar
  • 3 Vanilla pod

• Nuts & Seeds

  • 25 g Walnuts

• Dairy

  • 500 ml 1.05 of milk
  • 25 g Butter
  • 150 ml Cream
  • 120 g Yoghurt, Natural

• Other

  • 1 Litre / 1.75 pints of water

Found on cocklesandmussels.com

Description

Ingredients

• 4 peeled pears
• 1 litre / 1.75 pints of water
• 200g / 7oz of sugar
• 60g / 2.5oz of roughly chopped ginger
• 2 vanilla pods, split in half and the seeds scraped
• 180g / 6oz pearl rice
• 60g / 2.5oz caster sugar
• 1 vanilla pod, split and the seeds scraped
• 500ml /1.05 of milk
• 200ml / .42 pint of the syrup from poaching the pears
• 150 ml / .25 pint of cream
• 120 g of natural yoghurt
• 25g / 1 oz of butter
• 25g / 1oz caster sugar
• 2 tablespoons of honey
• 25g / 1oz of walnuts

Directions

• Bring the water to the boil in a pot large enough to hold the pears. Add the sugar, vanilla, and ginger and allow your syrup to simmer and infuse for about 10 minutes.
• Add the peeled pares to the syrup and cover them with a piece of greaseproof paper. Than poach them gently till tender. How long this takes will depend upon the ripeness of the pears. You should be able to insert a knife easily. You want them soft but not falling apart.
• Once the pears are cooked remove them from the heat and allow them to cool in the syrup while you make your rice pudding.
• To make the rice pudding mix together the milk and pear syrup in a pot before adding in the vanilla. Add the pearl rice next and bring everything to the boil. Turn the rice pudding down to a gentle simmer and cook for about 20 minutes, giving it a stir every minute or so.
• Once your rice pudding starts to thicken add in the cream and keep cooking till the rice is soft and the pudding has a nice loose creamy consistency. Finish the rice pudding by stirring in the natural yoghurt and keep warm while caramelize the pears.
• To caramelize the pears remove them from the syrup and drain well. Cut each pear in half and scoop out the core with a teaspoon or a small knife.
• Melt the butter in a pan till bubbling and foamy then sprinkle each pear half with the castor sugar and toss in the butter.
• Next add the honey to the pan and turn up the heat. Cook the pears till their nicely caramelized and have a deep brown golden colour.
• Finish your pears by adding in the walnuts and a couple of tablespoons of the syrup.
• To serve, divide the rice pudding between 4 bowls and top with 2 halfs of the caramelized pears then spoon some of the sweet caramel sauce around each bowl

Nutrition