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Honey Vanilla Rice Pudding with Poached Pear
Honey Vanilla Rice Pudding with Poached Pear

Honey Vanilla Rice Pudding with Poached Pear
A creamy, low-fat rice pudding sweetened with honey and served with a tender poached pear, providing easily digestible carbohydrates for sustained energy.
Honey Vanilla Rice Pudding with Poached Pear
Ingredients:
1
Servings
  • 90
    g
     Arborio Rice
  • 350
    ml
     Skimmed Milk
  • 30
    g
     Honey
  • 1
    item
     Pear
  • 1
    item
     Egg white
  • 0.5
    tsp
     Cinnamon ground
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Honey Vanilla Rice Pudding with Poached Pear
Instructions:
  1. Peel the pear, cut it in half, and remove the core.
  2. In a small saucepan, place the pear halves with enough water to cover them, add 10g of the honey, and simmer for 12 minutes until tender. Drain and set aside.
  3. In another saucepan, combine the round dessert rice and skimmed milk. Bring to a boil over medium heat, stirring constantly to prevent sticking.
  4. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the rice is creamy and tender.
  5. Remove from heat. Quickly whisk in the egg white and the remaining 20g of honey, stirring vigorously for 1 minute so the egg white cooks through and thickens the pudding without scrambling.
  6. Stir in the ground cinnamon.
  7. Transfer the rice pudding to a bowl and top with the poached pear halves. Serve warm.
Nutrition Per Serving 651 g Per 100g
Energy 632.3 kcal 97 kcal
Protein 22.2 g 3.4 g
Fibre 6.1 g 0.9 g
Salt 0.4 g 0.1 g
Sugar 57.5 g 8.8 g
Carbohydrates 137.6 g 21.1 g
Fat 1 g 0.2 g
Environmental Per Serving 651 g Per 100g
CO2 0.8 kg 0.1 kg
Water 710.1 l 109.1 l
  • 90
    g
     Arborio Rice
  • 350
    ml
     Skimmed Milk
  • 30
    g
     Honey
  • 1
    item
     Pear
  • 1
    item
     Egg white
  • 0.5
    tsp
     Cinnamon ground
1
Servings
0

Peel the pear, cut it in half, and remove the core.

In a small saucepan, place the pear halves with enough water to cover them, add 10g of the honey, and simmer for 12 minutes until tender. Drain and set aside.

In another saucepan, combine the round dessert rice and skimmed milk. Bring to a boil over medium heat, stirring constantly to prevent sticking.

Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the rice is creamy and tender.

Remove from heat. Quickly whisk in the egg white and the remaining 20g of honey, stirring vigorously for 1 minute so the egg white cooks through and thickens the pudding without scrambling.

Stir in the ground cinnamon.

Transfer the rice pudding to a bowl and top with the poached pear halves. Serve warm.

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