Ingredients
2 cinnamon sticks, crumbled
4 cardamom pods, cracked
4 dried bay leaves
1 vanilla bean, split
1L water plus extra 3 cups
1L milk
1¼ cups caster sugar
2 Tbsp honey
¾ cup arborio rice
200g sour cream
1 cup frozen raspberries
Thickly sliced zest and juice of 1 orange
4 small firm pears, peeled and cored
Cinnamon sugar, to serve
Method
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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.
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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.
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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.
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Spoon pudding into bowls, sprinkle with cinnamon sugar, top with pears and syrup. Serve.