Vanilla rice pudding with spiced pear compote
Contributor
"Cream, butter, and vanilla make this rice pudding feel indulgent and special. The pear compote is full of warming spices, like cinnamon, cardamom, clove, and nutmeg, making it the perfect soulfood for cold days."
Difficulty
Easy 👌Ingredients
Utensils
Prep&Cook universal blade, vegetable peeler, Prep&Cook multicooker, serving bowl or sealable jar, fine grater, citrus press, cutting board, knife, Prep&Cook stirring blade, serving bowls
How-To Videos
Apple pear compote
How to scrape a vanilla bean
How to zest citrus fruits
Nutrition per serving
Step 1/4
- ½ kg pears
- 20 g cane sugar
- ¼ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp ground clove
- ⅛ tsp ground cardamom
- 1 tsp ground cinnamon
- ⅛ tsp salt
- ¼ 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
- ½ vanilla bean
- ½ l milk
- 25 ml cream
- 20 g cane sugar
- ⅛ 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
- 100 g rice
Add rice and continue to cook on level 1 at 95°C/200°F for 30 min.
Step 4/4
- ½ tbsp butter
- serving bowls
If desired, add butter and stir to combine. Let the rice pudding rest for 15 min., then transfer to serving bowls. Top with pear compote and enjoy!
