- Prep: 10 minutes
- Serves: 4
- Cook: 25 minutes
Ingredients
For the rice pudding:
- 400 ml coconut milk
- 400 ml coconut cream
- 120 g brown rice
- 2 tbsp honey
- 1½ tbsp rice flour
- 1 tsp vanilla extract
- A few coconut flakes, for serving
For the pears:
- 4 pears, sliced
- 2 tbsp butter
- 60 g brown sugar
- 1 tsp grated fresh ginger
- ½ tsp allspice powder
Execution:
For the rice pudding:
In a saucepan, bring enough water to boil. Sprinkle the rice and boil for 15 minutes.
Strain and set aside.
In a saucepan, add the milk and coconut cream, honey and vanilla extract. Heat over medium heat and once it starts to boil, add the parboiled rice. Let it all boil together for 8-9 minutes. Mix the rice flour with 1 tablespoon of water and pour it into the saucepan. Cook, stirring, for 4-5 minutes until it thickens and remove from the heat.
Divide the rice pudding into glasses, scatter the caramelized pears and sprinkle with a few coconut flakes.
For the pears:
In a non-stick frying pan, heat the butter. Add the pears and sauté for 3-5 minutes until they start to brown. Sprinkle with the sugar and shake the pan to melt and caramelize. Turn them gently to caramelize all around.
Sprinkle with the fresh ginger and allspice, shake the pan to flavor them and remove from the heat.
