Rice Pudding with Caramelized Pears and Pink Pepper
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g rice puddin
- 500 ml milk
- 4 tablespoon butter
- 3 cardamom pods
- 6 tablespoon maple syrup
- 2 pinch (s) salt
- 2 pear (s), amount depending on size
- 1 tablespoon pepper berries, pink
Print Recipe
Pin Recipe Instructions
- Melt 2 tablespoons butter in a saucepan and roast the rice in it for 2-3 minutes. Then add milk, cardamom, a pinch of salt and 3 tablespoons of syrup and bring to the boil, stirring constantly. Let the rice pudding sit on the lowest setting for about 60 minutes, stirring occasionally.
- Wash and core the pears and cut into bite-sized pieces. Lightly mash the pink pepper in a mortar.
- Melt the remaining 2 tablespoons of butter in a non-stick pan and heat 3 tablespoons of syrup in it. Add the pears, a pinch of salt and pepper and caramelize over medium heat while stirring. As soon as the pears turn slightly brown, they are ready.
- Remove the cardamom pods from the slightly cooled rice pudding. Divide the rice in 4 bowls and pour the pears over them.
- The rice pudding tastes both warm and cold.
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