Rice Puddings with Glazed Pears

Ingredient

Rice Puddings
2 tbsp long grain rice
375ml (1½ cups) low fat milk
125ml (½ cup) low fat coconut milk
1 vanilla bean, split, seeds scraped & reserved or 1 teaspoon vanilla bean paste
2 large eggs
2 egg yolks extra
1 tsp grated orange zest
¼ tsp ground cardamon
110g (½ cup) CSR Logicane™ Low GI cane sugar
freshly grated nutmeg

Spiced Glazed Pears
20g unsalted margarine, extra
55g (¼ cup) low GI cane sugar, extra
2 pears, peeled, cored, cut into thick slices
1 tbsp lemon juice
1 cinnamon quill
2 star anise

Method

Chef: Arianne Spratt

Rice Puddings
Preheat the oven to 150°C conventional or 130˚C fan forced. Grease a 4 cup ovenproof dish.
Cook rice according to pack instructions.
Place milk, coconut milk and vanilla seeds into a saucepan. Heat until hot without boiling.
Combine eggs, egg yolks, orange zest, cardamon and CSR Logicane™ Low GI cane sugar. Whisk until well combined. Slowly pour over the hot milk mixture, whisking to combine. Add cooked rice.
Pour mixture into prepared dish and sprinkle with nutmeg. Place ovenproof dish in a deep roasting pan. Pour boiling water into pan, until it comes halfway up the side of dish. Bake for 45 minutes or until just set. Enjoy with spiced glazed pears.

Spiced Glazed Pears
Melt margarine in a frying pan, add extra Low GI cane sugar, cook until golden brown. Stir in pears, star anise, cinnamon quill and lemon juice and cook until pears are soft.

This information was sourced from '9am with David and Kim'