Cinnamon rice pudding



  • Melted butter, to grease
  • 375ml (1 1/2 cups) milk
  • 300ml thickened cream
  • 2 eggs, lightly whisked
  • 2 tablespoons caster sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 150g (2/3 cup) white medium-grain rice
  • 30g butter, extra
  • 4 medium pears, peeled, cored, thickly sliced
  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 tablespoons thin cream
  • Vanilla ice-cream, to serve,if desired


Step 1


Preheat oven to 160°C. Brush a round 1.5L (6 cup) capacity ovenproof dish with melted butter to lightly grease.

Step 2

Combine the milk, cream, egg, sugar, vanilla, cinnamon and rice in a bowl, and stir to combine. Pour into prepared dish. Bake in oven for 1 1/2 hours or until just set. Remove from oven.

Step 3

Meanwhile, melt the butter in a frying pan over medium heat until foaming. Add the pears and cook, stirring occasionally, for 5 minutes or until tender and golden brown. Add the sugar and thin cream and cook, stirring occasionally, for 3 minutes or until sauce thickens slightly.

Step 4

Spoon rice pudding among bowls and top with pears. Serve

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