Ingredients for Creamed Rice Honey Macadamia Pears
- Arborio Rice
- 750ml water
- 250ml milk
- Soft Brown Sugar
- 1 vanilla bean
- 2 tablespoons custard powder
- 2 tablespoons honey
- Ground Cinnamon
- Bosc Pears
- Macadamia Nuts
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How to Make Creamed Rice Honey Macadamia Pears
- Rinse 1 cup of Arborio rice under cold water.
- In a medium saucepan, combine the rinsed rice, 750ml water, 250ml milk, and 1/4 cup granulated sugar.
- Split a vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and creamy, stirring occasionally to prevent sticking.
- In a small bowl, whisk together 2 tablespoons of custard powder with 2 tablespoons of cold water until smooth.
- Stir the custard mixture into the rice mixture.
- Bring the mixture back to a simmer, stirring constantly, until it thickens slightly (about 2 minutes).
- Remove from heat. Cover the surface of the rice pudding with plastic wrap to prevent a skin from forming. Set aside while preparing the pears.
- In a small skillet, gently heat 2 tablespoons of honey and 1/2 teaspoon of ground cinnamon over medium heat.
- Add 2 ripe pears, peeled, cored, and sliced, to the skillet. Cook for 5-7 minutes, or until the pears are softened and lightly browned, turning occasionally.
- Remove the vanilla bean pod from the rice pudding.
- Spoon the creamed rice into bowls.
- Arrange the honey-cinnamon pear slices on top of the rice pudding.
- Sprinkle generously with 1/4 cup chopped macadamia nuts.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
124g
Fat
19g
Carbs
28g
