This recipe first appeared in Food magazine.
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Ingredients
Method
1.Combine the milks, cream, rice, sugar and vanilla in a large saucepan over a low heat. Stirring regularly, bring the liquid to a simmer and cook for 20 minutes until the rice is tender and the mixture thick and creamy. Set aside to cool.
2.Cut the pears into quarters and then each quarter into thirds.
3.Melt the butter and brown sugar together in a large frying pan over a medium heat and cook the pears for 10-15 minutes until tender and starting to caramelise.
4.Spoon rice pudding into 4 bowls, top with pears and sprinkle with coconut chips.
Note
- This will keep refrigerated for up to 3 days. For a decadent option, add chopped white or dark chocolate to the hot rice pudding once cooked. – For a dairy-free variation, use coconut milk and coconut cream or experiment with nut milks. PER SERVE Energy 788kcal, 3299kj • Protein 8.7g • Total Fat 59g • Saturated Fat 39g • Carbohydrate 52g • Fibre 4.4g • Sodium 135mg
