Salted Caramel Pear Rice Pudding
This Salted Caramel Pear Rice Pudding is the perfect marriage between salty sweet pears and creamy, rice pudding. Plus it's SO easy to make!
Serves 4 - Can easily be halved.
Effort: Easy
Prep: 10mins
Cook 30mins
Ingredients
FOR THE RICE PUDDING:
1 cup (230g) pudding rice (I used risotto rice)
1/2 cup (100g) caster sugar
4 cups (960ml) milk.
2 tsp vanilla extract
Pinch of salt
FOR THE SALTED CARAMEL PEARS:
2 large ripe pears. Peeled, cored and sliced into small chunks
1/2 cup (120ml) Misty’s salted caramel
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Method
Place the pudding rice, sugar, milk, vanilla and salt into a medium sized, deep saucepan. Place over a medium-high heat and bring to a boil, stirring frequently.
Once boiling, turn the heat down to medium and leave to bubble away while you make the salted caramel pears. Stir every few minutes, just to make sure the rice doesn't stick to the bottom of the pan. After 15 minutes of simmering, turn the heat down to low until the rice is tender. You may need a little bit of extra milk. I added another 40ml for the last 5 minutes of cooking as I like my rice soft. If you prefer yours al dente, you won't need the extra milk.
To make the salted caramel pears: Place the chunks of pear, salted caramel sauce, cinnamon and ginger into a small, deep saucepan over a medium heat. Bring to a boil and continue to boil until the pears are tender, around 15 minutes. They will go a little translucent when they're ready. Leave the salted caramel pears to cool and the sauce to thicken slightly.
Once your pear mixture has thickened slightly and your rice is thick and creamy, spoon half of the pear mixture into the rice mixture and swirl through gently. You can fully mix it in if you want, but I prefer not to as I like to see swirls of caramel.
Divide the rice pudding between 4 bowls and then spoon the remaining salted caramel pear mixture, equally, on top of the rice pudding.
Hints & tips
Salted Caramel Pear Rice Pudding is best eaten warm.
It will keep in the fridge for 3 days.
If you are making this ahead of time, don't mix the salted caramel mixture into the rice pudding. Store the rice pudding and caramel mixture separately, in airtight containers until you're ready to serve. Heat up, then swirl half of the caramel mix through the rice, and top it as above.
This dish can also be made dairy free - Oat milk or Almond milk work well.
Try adding 100g of white chocolate to the rice once cooked for a really indulgent dessert.
