Slow-cooked Rice Pudding and Ginger Honey Poached Pears

By Giulia Doyle

Ricardo Rice Pudding Giulia Doyle A few weeks back I was contacted by Ricardo to see if I was interested in trying one of his recipes and writing about it on this blog. I love Ricardo’s food magazine for it’s great recipes and beautiful photography and jumped at the opportunity to work on this. Going through all the great options, I discovered the slow-cooker recipes.  I’m a fan of using the slow-cooker to help me get a meal on the table on busy days. This time though, I decided on something sweet and comforting and chose the slow-cooked rice pudding. Dessert in a slow-cooker? Perfect!Ricardo Rice Pudding Giulia Doyle
The rice pudding comes together really easily and has a subtle vanilla flavour with wonderful milky/cream aroma. It’s great to have something cook away while you’re doing other things. When warm the pudding is very creamy, after it cools off it firms up a bit and once cold it’s the firmest. I like it in all it’s variants.

To complement the pudding I served it with gingery honey poached pears, which made this the perfect dessert – a little fancy with the pear, but nice fall flavours and the punch of ginger complemented the creamy pudding beautifully.

You can find the slow-cooked rice pudding recipe on Ricardo’s and the pears below.

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Slow-cooked Rice Pudding and Ginger Honey Poached Pears

Prep Time: 5 minutes

Cook Time: 30 minutes

Yield: 8 pear halves

Ingredients

  • 4 pears - peeled, stem left in tact.
  • 2 cups of unsweetened apple juice
  • 2 cups of water
  • 1 heaping tablespoon of grated ginger
  • 1/4 cup of honey
  • 1 teaspoon of vanilla

Instructions

  1. Cut peeled pears in half, carefully remove core with spoon and cut out woody section as needed.
  2. Add juice, water, ginger, vanilla and honey to large pot. Gently place pears into liquid. If not covered completely by liquid, lay a piece of parchment paper directly on pears to avoid exposure to air.
  3. Simmer on medium-high for 15-20 minutes. Pears are done when paring knife can easily cut the flesh.
  4. Remove pears and cool in a bowl. Discard paper.
  5. Bring poaching liquid to a low boil and continue cooking for another 10 minutes, or until it turns syrupy and golden.
  6. Serve pears warm or cold with warm or cold syrup. I served them at room temperature with rice pudding and a generous pour of syrup.
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Ricardo Rice Pudding Giulia Doyle
This post is sponsored. I was paid by Ricardo to write this post and help promote his brand in English Canada. All opinions are my own and I chose the recipe and adapted it to my needs.

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