Rice pudding with rum poached pears, cinnamon and caramelised pecans
This deeply comforting dessert, pairs creamy and nostalgic cinnamon rice pudding with spiced rum poached pears and salted caramel pecans, for that perfect crunch.
Ingredients
Caramelised Pecans
- 200g of brown sugar
- 1 dash of water
- 100g of pecan nuts
Rice Pudding
- 600g of cooked rice
- 300ml of whole milk
- 150ml of double cream
- 1 tsp vanilla bean paste
- 1 tsp cinnamon powder
- 90g of caster sugar
Poached Pears
- 500ml of coffee
- 70g of brown sugar
- 1 star anise
- 70ml of spiced rum
- 4 Comice pears
- 150g of caster sugar
Whipped Cream
- 250ml of double cream
Method
For the caramelised pecans, in a non-stick pot over medium heat cook down the brown sugar with a splash of water. Once bubbling, add in the pecans and cook while stirring for around 5 minutes until the majority of the liquid has evaporated. Line a baking tray with parchment paper and spread over the caramelised pecans. Sprinkle with flaky sea salt to taste, then leave them to cool at room temperature
- 200g of brown sugar
- 1 dash of water
- 100g of pecan nuts
For the rice pudding, in a large saucepan over a medium heat combine the rice, milk, cream, vanilla bean paste, sugar and cinnamon with a pinch of salt. Bring to a gentle simmer and cook until thickened, around 20 minutes
- 600g of cooked rice
- 300ml of whole milk
- 150ml of double cream
- 1 tsp vanilla bean paste
- 1 tsp cinnamon powder
- 90g of caster sugar
Meanwhile add the coffee, brown sugar, star anise and spiced rum into a pot over a low heat to infuse. Peel the pears leaving the stalks attached, then add them to the pot with the coffee and aromatics then cover with a lid. Leave to poach at a gentle simmer for around 20 minutes until the pears are tender
- 500ml of coffee
- 70g of brown sugar
- 1 star anise
- 70ml of spiced rum
- 4 Comice pears
When the caramelised pecans have cooled, break them apart and set them aside
Once the pears are soft, set them aside and strain around 400ml of the poaching liqueur into a small pot. Combine with the 150g caster sugar, and bring to a boil. Let this reduce and thicken until it reaches a syrup consistency
- 150g of caster sugar
Before serving, use an electric mixer to whip the cream
- 250ml of double cream
To plate, spoon the rice pudding into bowls then top with the rum poached pear, caramelised pecans and a generous spoon of whipped cream. Drizzle over the reduced poaching liqueur and garnish with a dusting of cinnamon if desired
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Rice pudding with rum poached pears, cinnamon and caramelised pecans
