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Vanilla Rice Pudding with Pear Compote
Vanilla Rice Pudding with Pear Compote

Vanilla Rice Pudding with Pear Compote
A comforting and easily digestible rice pudding cooked in semi-skimmed milk, sweetened with honey, and topped with a quick warm pear compote.
Vanilla Rice Pudding with Pear Compote
Ingredients:
1
Servings
  • 100
    g
     white pudding rice
  • 350
    ml
     semi-skimmed milk
  • 30
    g
     honey
  • 1
    item
     pear
  • 1
    tsp
     vanilla extract
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Vanilla Rice Pudding with Pear Compote
Instructions:
  1. Peel the pear, remove the core, and chop it into small cubes.
  2. Place the chopped pear in a small saucepan with a tablespoon of water, cover, and simmer over low heat for 10 minutes until soft and jammy.
  3. In a separate saucepan, combine the white pudding rice, semi-skimmed milk, and vanilla extract.
  4. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally to prevent sticking, until the rice is tender and creamy.
  5. Remove the rice from the heat and stir in the honey until fully incorporated.
  6. Spoon the warm rice pudding into a bowl and top with the warm pear compote.
  7. To store and carry: If preparing in advance, allow to cool completely, transfer to an airtight container, and keep in the refrigerator for up to 2 days. Reheat thoroughly before eating, or pack in an insulated container to eat on the go.
Nutrition Per Serving 605 g Per 100g
Energy 688.5 kcal 114 kcal
Protein 19.5 g 3.2 g
Fibre 4.8 g 0.8 g
Salt 0.4 g 0.1 g
Sugar 54.2 g 9.0 g
Carbohydrates 138 g 22.8 g
Fat 6.3 g 1.0 g
Environmental Per Serving 605 g Per 100g
CO2 0.8 kg 0.1 kg
Water 704.5 l 116.4 l
  • 100
    g
     white pudding rice
  • 350
    ml
     semi-skimmed milk
  • 30
    g
     honey
  • 1
    item
     pear
  • 1
    tsp
     vanilla extract
1
Servings
0

Peel the pear, remove the core, and chop it into small cubes.

Place the chopped pear in a small saucepan with a tablespoon of water, cover, and simmer over low heat for 10 minutes until soft and jammy.

In a separate saucepan, combine the white pudding rice, semi-skimmed milk, and vanilla extract.

Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, stirring occasionally to prevent sticking, until the rice is tender and creamy.

Remove the rice from the heat and stir in the honey until fully incorporated.

Spoon the warm rice pudding into a bowl and top with the warm pear compote.

To store and carry: If preparing in advance, allow to cool completely, transfer to an airtight container, and keep in the refrigerator for up to 2 days. Reheat thoroughly before eating, or pack in an insulated container to eat on the go.

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