Vanilla rice pudding with spiced pear compote

Step 1/4

• 1 kg pears
• 40 g cane sugar
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp ground clove
• ¼ tsp ground cardamom
• 2 tsp ground cinnamon
• ¼ tsp salt
• ½ lemon

• Prep&Cook universal blade
• vegetable peeler
• Prep&Cook multicooker
• serving bowl or sealable jar
• fine grater
• citrus press
• cutting board
• knife

Peel pears and remove stem. Cut into large chunks and remove core. Add pears to the bowl of the Prep&Cook fitted with the universal blade. Add some of the cane sugar, cinnamon, nutmeg, allspice, clove, cardamom, salt, lemon zest, and juice. Cook and blend everything on level 4 at 90°C/190°F for 20 min. Then, purée for approx. 40 sec. on level 10. Transfer the compote to a serving bowl or to sealable jars.

Step 2/4

• 1 vanilla bean
• 1 l milk
• 50 ml cream
• 40 g cane sugar
• ¼ tsp salt

• Prep&Cook stirring blade

Insert stirring blade to bowl. Split and scrape vanilla bean. Add milk, cream, remaining cane sugar, salt, vanilla bean seeds, and pod, and warm for 8 min. at 95°C/200°F.

Step 3/4

• 200 g rice

Add rice and continue to cook on level 1 at 95°C/200°F for 30 min.