Creamed Rice & Honey Macadamia Pears

READY IN: 45mins
Recipe by UmmBinat

ZWT7, Italy. A sweet finish. From

Top Review by katew

Lovely dessert risotto - not too sweet. I had to use apricots as my pears were sadly not ripe enough but it is a very versatile recipe and I think a variety of different fruits would work. Made way more than 2 serves so I think that might be a typo. Made and enjoyed for ZWT 5 .

Ingredients Nutrition


  1. Put the rice, 750ml water, milk and sugar in a pot.
  2. Remove the seeds from the vanilla bean and add the bean itself. Bring to the boil.
  3. Reduce the heat and simmer for 20 minutes, stirring regularly, or until the rice is tender.
  4. Blend the custard powder with 2 tablespoons water and stir through the rice mixture.
  5. Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens.
  6. Remove from the heat, cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears.
  7. Gently heat the honey and cinnamon in a shallow fry pan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat.
  8. Remove the vallina bean and spoon the creamed rice into bowls. Stand pear slies upright at the edge of each bowl.
  9. Sprinkle with chopped macadamias.

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