© J Sainsbury plc 2020
Pear and blackberry rice pudding
A comforting cool-weather pud with a sweet fruity twist
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Ready in 45 minutes
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Cooking time 30-35 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 large ripe conference pears, cored, 1/2 thinly sliced and rest peeled and diced
- 100g pudding rice
- 1 Fairtrade Madagascan vanilla pod, split
- 1 tsp cinnamon
- 650ml British skimmed milk
- 2 tbsp British lighter crème fraîche
- 2 tbsp clear honey
- 150g punnet blackberries
Method
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1
Preheat the oven to 160°C, fan 140°C, gas 3. Put the pear slices on a baking tray lined with baking paper and cook in the oven for 30-35 minutes until slightly browned and crisp.
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2
Meanwhile, put the rice, diced pear, split vanilla pod, half teaspoon of the cinnamon and half the milk in a large saucepan over a gentle heat. Slowly bring to a simmer, stirring occasionally.
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3
Cook on medium heat, stirring frequently for 15 minutes until thickened, then stir in the remaining milk. Cook for another 15-20 minutes, stirring occasionally to stop it from sticking, being careful not to let it boil.
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4
When the rice is tender and creamy, remove the vanilla pod and stir in the crème fraîche and 1 tablespoon of the honey.
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5
Serve in bowls with a sprinkle of the remaining cinnamon, a couple of pear slices and a few blackberries, with the remaining honey drizzled over.
Fresh pears are delicious, but see how easy it is to poach them. Watch the ‘How-to’ video.
