Summary

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

1. 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.
2. Wash and core the pears and cut into bite-sized pieces. Lightly mash the pink pepper in a mortar.
3. 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.
4. Remove the cardamom pods from the slightly cooled rice pudding. Divide the rice in 4 bowls and pour the pears over them.
5. The rice pudding tastes both warm and cold.