Vanilla rice pudding with spiced pear compote

Vanilla rice pudding with spiced pear compote

Based on 6 ratings
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Eni, food blogger

notastelikehomeblog.de

“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

Servings:-4+
200 g rice (short-grain)
1 kg pears
80 g cane sugar (divided)
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground clove
¼ tsp ground cardamom
2 tsp ground cinnamon
½ tsp salt (divided)
½ lemon (juice and zest)
1 l milk
50 ml cream
vanilla bean
1 tbsp butter
Metric
Imperial

Utensils

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

Enjoy with

Vintage Port, Porto
A sweet and bold bodied dessert wine with strong flavors of caramalized dark fruit and characteristic woody notes to bring forward the spices of the pear compot.

Nutrition per serving

Cal
640
Protein
14g
Fat
18g
Carb
104g

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.
  • 1 kg pears
  • 40 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

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.
  • 1 vanilla bean
  • 1 milk
  • 50 ml cream
  • 40 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

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