Vanilla rice pudding with spiced pear compote

Vanilla rice pudding with spiced pear compote

Based on 8 ratings
Enikö G.

Enikö G.

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 👌
10
min.
Preparation
0
min.
Baking
75
min.
Resting

Ingredients

Servings2
100 g
rice (short-grain)
½ kg
pears
40 g
cane sugar (divided)
¼ tsp
ground nutmeg
tsp
ground allspice
tsp
ground clove
tsp
ground cardamom
1 tsp
ground cinnamon
¼ tsp
salt (divided)
¼
lemon (juice and zest)
½ l
milk
25 ml
cream
vanilla bean
½ tbsp
butter
MetricImperial

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

Apple pear compote

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

how-to-zest-citrus-fruits

How to zest citrus fruits

Nutrition per serving

Cal640
Protein14 g
Fat18 g
Carb104 g
  • Step 1/4

    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.
    • ½ kg pears
    • 20 g cane sugar
    • ¼ tsp ground nutmeg
    • tsp ground allspice
    • tsp ground clove
    • tsp ground cardamom
    • 1 tsp ground cinnamon
    • 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

    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.
    • ½ vanilla bean
    • ½ l milk
    • 25 ml cream
    • 20 g cane sugar
    • 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

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

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

  • Step 4/4

    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!
    • 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!

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