Pear – rice pudding

Pear – rice pudding

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
500ml milk
20g sugar
1 vanilla bean
90g short-grain rice

Colour topping

Quantity Ingredient
2 pears
20g sugar

Method

  1. To make the rice pudding base, place the milk and sugar in a heavy-based saucepan over medium–high heat. Cut the vanilla bean lengthways, and scrape out the seeds using the tip of the knife. Add the seeds and the bean to the milk. When the milk is hot, reduce the heat, add the rice and cook for about 20 minutes, stirring occasionally, until the rice is tender. Remove the vanilla bean and transfer the rice to a bowl. Set aside to cool completely.
  2. To make the colour topping, cut the pears into small cubes.
  3. On serving plates, form the rice pudding into two 11 cm × 14 cm rectangles. Arrange the pears on the upper part of the rectangles and sprinkle with sugar.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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