Rice Pudding with Pears

Submitted by ClareVH

"In my quest for Rice Pudding Nirvana, this brings me close to paradise! The recipe is from the Cooking Light 1993 Recipe Annual."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 10

ingredients

• 4 cups skim milk, plus
• 1 tablespoon skim milk, divided
• 3⁄4 cup sugar
• 1⁄2 cup short-grain rice, uncooked
• 1 tablespoon cornstarch
• 2 eggs, lightly beaten
• 1 1⁄2 cups drained and chopped canned pears
• 1 1⁄2 teaspoons vanilla extract
• 1 tablespoon brown sugar
• 1⁄2 teaspoon ground cinnamon

directions

1. Preheat oven to 350 deg F.
2. Spray a 2-quart baking dish with cooking spray and set aside.
3. Combine 4 cups milk, sugar and rice in a large saucepan; bring to a boil.
4. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.
5. Combine cornstarch and remaining 1 tablespoon milk.
6. Add to rice mixture, stirring constantly.
7. Bring to a boil; cook one minute.
8. Remove from heat.
9. Gradually stir about 1/4 of the rice mixture into the beaten eggs; add back to the remaining rice mixture, stirring constantly.
10. Stir in pears and vanilla.
11. Pour mixture into prepared baking dish.
12. Combine brown sugar and cinnamon and sprinkle over rice mixture.
13. Bake at 350 deg F for 45 minutes or until pudding is set and top has a light crust.
14. Refrigerate leftovers.

Reviews

[pha3134]

This recipe is great! Brought it to a gathering and people thanked me for bringing it. Will use this recipe for rice pudding from now on.

 

[Chef Suz in Bekond]

wonderful recipe. my husband loved it. i used fresh pears that were to ripe for lunches.

 

[Lisa Eberhardt]

I used medium grain rice and 2% milk, but it still turned out perfect. I used canned pears, which gave it a nice light flavor, but next time will chop them up smaller because it looks unattractive with big chunks. The texture and flavor are perfect. It was delicious fresh out of the oven and even better cold the next day.