Rice pudding is an oldie but goldie - give it a modern twist by serving it with pear and wine jam in this easy recipe.
Serves 4
Takes 10 minutes to make and 21/4 hours to bake
Per serving:
625kcals
23.1g fat (14.4g saturated)
13g protein
87.7g carbs
66g sugar
0.4g salt
1. Preheat the oven to 150°C/fan130°/gas 2. Place the rice, honey and milk in a large pan and bring to the boil. Pour into a large ovenproof dish. Bake for 21/4 hours, stirring occasionally.
The pear and Rioja jam will keep in the fridge for up to a week in a clean airtight container.
2. Meanwhile, pour the wine into a pan, add the sugar and vanilla pod and seeds, and slowly bring to the boil, stirring, until the sugar dissolves. Peel, core and chop the pears and add to the syrup. Simmer for 35 minutes or until thick and syrupy.
3. Stir the cream into the rice. Spoon into dessert glasses and top with the pear jam. Decorate with the vanilla pod from the syrup, if you like.
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