Vanilla rice pudding with spiced pear compote

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!

Enjoy your meal!