Rice pudding is an oldie but a goldie - give it a modern twist by serving it with pear and wine jam in this easy recipe.
Ingredients
- 100g pudding rice
- 6 tbsp runny honey
- 1.3 litres milk
- 200ml Rioja or other full-bodied red
- 100g caster sugar
- 1 vanilla pod, halved and split lengthways, seeds scraped
- 2 firm pears (we used Forelle Blush)
- 5 tbsp double cream
Method
- 1. Preheat the oven to 150°C/fan130°/gas 2. Place the rice, honey and milk in a large pan and bring to the boil. Pour into a large ovenproof dish. Bake for 21/4 hours, stirring occasionally.
- 2. Meanwhile, pour the wine into a pan, add the sugar and vanilla pod and seeds, and slowly bring to the boil, stirring, until the sugar dissolves. Peel, core and chop the pears and add to the syrup. Simmer for 35 minutes or until thick and syrupy.
- 3. Stir the cream into the rice. Spoon into dessert glasses and top with the pear jam. Decorate with the vanilla pod from the syrup, if you like.
Nutritional info
Per serving: 625kcals, 23.1g fat (14.4g saturated), 13g protein, 87.7g carbs, 66g sugar, 0.4g salt
Chef's tip
The pear and Rioja jam will keep in the fridge for up to a week in a clean airtight container.