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

Vanilla Rice Pudding with Poached Pear Compote
A creamy, comforting French-style rice pudding made with skimmed milk, infused with real vanilla, and topped with a quick, easily digestible poached pear compote.
Vanilla Rice Pudding with Poached Pear Compote
Ingredients:
1
Servings
  • 110
    g
     round white rice
  • 400
    ml
     skimmed milk
  • 20
    g
     honey
  • 100
    g
     pear
  • 0.5
    item
     vanilla pod
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Vanilla Rice Pudding with Poached Pear Compote
Instructions:
  1. Peel and core the pear, then dice it finely.
  2. Place the diced pear in a small covered saucepan and cook over low heat for 10 minutes until soft and jammy, then set aside.
  3. Slice the vanilla pod open lengthwise and scrape out the seeds.
  4. In a medium saucepan, combine the skimmed milk, vanilla seeds, vanilla pod, and round white rice.
  5. 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 has absorbed most of the milk.
  6. Remove from the heat, discard the vanilla pod, and stir in the honey.
  7. Spoon the warm rice pudding into a bowl, top with the pear compote, and serve.
  8. To store for later, let it cool completely, transfer to an airtight container, and keep in the refrigerator for up to 48 hours. Eat cold or reheat gently before your ride.
Nutrition Per Serving 632 g Per 100g
Energy 648.6 kcal 103 kcal
Protein 21.7 g 3.4 g
Fibre 4.2 g 0.7 g
Salt 0.4 g 0.1 g
Sugar 46.8 g 7.4 g
Carbohydrates 137.4 g 21.7 g
Fat 1.2 g 0.2 g
Environmental Per Serving 632 g Per 100g
CO2 0.9 kg 0.1 kg
Water 719.2 l 113.8 l
  • 110
    g
     round white rice
  • 400
    ml
     skimmed milk
  • 20
    g
     honey
  • 100
    g
     pear
  • 0.5
    item
     vanilla pod
1
Servings
0

Peel and core the pear, then dice it finely.

Place the diced pear in a small covered saucepan and cook over low heat for 10 minutes until soft and jammy, then set aside.

Slice the vanilla pod open lengthwise and scrape out the seeds.

In a medium saucepan, combine the skimmed milk, vanilla seeds, vanilla pod, and round white rice.

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 has absorbed most of the milk.

Remove from the heat, discard the vanilla pod, and stir in the honey.

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

To store for later, let it cool completely, transfer to an airtight container, and keep in the refrigerator for up to 48 hours. Eat cold or reheat gently before your ride.

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