Ingredients
100g Spiced Pear Paste diced
½ cup runny cream
1 cup walnut
2 Tbspn unsalted butter
2 cups short grain rice
1 cup sugar
6 cups milk
100g Spiced Pear Paste diced
½ cup runny cream
1 cup walnut
2 Tbspn unsalted butter
2 cups short grain rice
1 cup sugar
6 cups milk
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Methods
1
Preheat the oven to 160C.
2
Toast the walnuts on a baking sheet until golden brown being careful not to burn them.
3
Pour the milk, sugar, rice and butter into a large pot and stir. Once the rice has started cooking, mash it with a wooden spoon to try and break some of the rice grains and then simmer very gently for an hour – stirring occasionally to prevent the rice from sticking to the bottom of the pot.
4
Once cooked, remove from the heat, add the walnuts and the Spiced Pear Paste.
5
Finish with the runny cream, stir to combine and pour into a large serving dish, garnish with a few extra walnuts and serve immediately.
1
Preheat the oven to 160C.
2
Toast the walnuts on a baking sheet until golden brown being careful not to burn them.
3
Pour the milk, sugar, rice and butter into a large pot and stir. Once the rice has started cooking, mash it with a wooden spoon to try and break some of the rice grains and then simmer very gently for an hour – stirring occasionally to prevent the rice from sticking to the bottom of the pot.
4
Once cooked, remove from the heat, add the walnuts and the Spiced Pear Paste.
5
Finish with the runny cream, stir to combine and pour into a large serving dish, garnish with a few extra walnuts and serve immediately.
