Indian-spiced coconut rice pudding with aromatic poached pears
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Deena Kakaya's Indian-spiced rice pudding recipe uses creamy whole milk and coconut for a satisfying, rich winter dessert. She infuses the rice pudding with cardamom and rose water for an aromatic finish, and completes the dish with perfectly tender poached pears.
Ingredients
Rice pudding
- 100g of pudding rice
- 400ml of whole milk
- 400ml of coconut milk
- 80g of caster sugar
- 1 pinch of saffron , approximately 6–8 strands
- 1/4 tsp ground cardamom
- 1 tsp rose water, or more to taste
- desiccated coconut , 3–4 tbsp
Poached pears
- 4 pears , firm but ripe
- 1l water
- 255g of sugar
- 1 pinch of saffron , approximately 6–8 strands
- 5 green cardamom pods
- 2 1/2 star anise
- 1 cinnamon stick , large
- 6 cloves
Method
1
To begin, start making the rice pudding. In a deep, non-stick pan, combine the pudding rice, milk and sugar and bring to a full simmer. Turn down the heat to a moderate simmer before adding the saffron and ground cardamom. Cook the rice pudding for approximately 30–35 minutes
2
Meanwhile, make the poached pears. Heat the water and sugar in a large pan until the sugar has dissolved before adding the whole spices. Peel, core and trim the pears before cutting them into quarters, removing any stems
3
Add the pears to the liquid, making sure that they are fully immersed, otherwise exposed parts may discolour. Turn the flame to a low simmer and cook the pears for about 20 minutes, or until tender
4
When the rice has been cooking for 30–35 minutes, add the coconut milk and rose water and cook for a further 5–10 minutes or until the rice is tender
5
Whilst the rice pudding is cooking, heat a non-stick frying pan and gently toast the desiccated coconut until it catches a golden colour. Allow the desiccated coconut to cool
6
Divide the rice pudding between bowls and place slices of poached pear on top. Sprinkle with the toasted desiccated coconut and serve
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Indian-spiced coconut rice pudding with aromatic poached pears
