This creamy rice pudding with Arborio risotto rice is the perfect feel-good recipe for cold days! Topped with cinnamon, sugar and an aromatic cinnamon and pear chutney, this rice pudding is particularly creamy and flavoursome. The ideal dessert or warming sweet treat for the whole family – easy to prepare and heavenly delicious!
Warming sweet rice pudding and pear chutney
Stefie
2-4
10 minutes
30-40 minutes
Worldwide
Desserts
Ingredients
For the rice pudding:
- 200 g Arborio risotto rice
- 1 litre milk
- 1 tbsp sugar
- 1 pinch of salt
- 1 tsp vanilla extract
For the cinnamon pear chutney:
- 3 ripe pears, peeled and diced
- 1 cinnamon stick
- 1 tsp cinnamon
- 2 tbsp sugar (optional)
- 1 pinch nutmeg
- 50 ml white or red wine
- Zest of one lemon
- 50ml cream
Directions
Rice Pudding:
Heat the milk in a large saucepan, but do not bring to the boil.
Add the sugar, salt and Arborio rice to the hot milk and simmer over a low to medium heat, stirring occasionally, until the rice is creamy and soft (about 30-35 minutes).
Add the cinnamon and vanilla extract, cover and let the rice steep for another 5-10 minutes.
Cinnamon Pear Chutney:
In a small saucepan, caramelise the sugar with the white or red wine, then add the pear cubes with the cream and spices.
Simmer the chutney over a medium heat until the pears are soft and falling apart (about 15 minutes). Stir occasionally.
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