What’s easy to make, inexpensive and absolutely delicious? Rice pudding of course! This dessert is a classic for a reason and Fast Ed’s version is made with cinnamon, cardamom, bay leaves, vanilla and honey. It’s the perfect food for a chilly winter’s night.
Ingredients
Method
Preheat oven to 200°C fan-forced (220°C conventional). Put cinnamon and cardamom on an oven tray; bake for 4 minutes, until toasted. Transfer to a medium saucepan with bay leaves, vanilla and water. Boil rapidly until reduced to 3/4 cup. Strain.
Pour infused water, milk, 1/2 cup of the sugar and honey into a large, wide saucepan, and bring to a simmer on medium heat. Add rice and cook for 30-35 minutes, stirring occasionally with a flat-bottomed wooden spoon. Set aside to cool, then fold in sour cream.
Put raspberries, zest, juice, remaining sugar and extra water in a medium saucepan and bring to a simmer on medium heat. Add pears to raspberry sauce and cook gently for 30 minutes, until tender. Remove pears and halve. Increase heat to high, boil cooking liquid rapidly until syrupy. Strain into a jug and discard solids.
Spoon pudding into bowls, sprinkle with cinnamon sugar, top with pears and syrup. Serve.
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