John Myers
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Lemongrass Rice Pudding with Cinnamon Pears
The perfect lemongrass rice pudding with cinnamon pears recipe with a picture and simple step-by-step instructions.
For the rice pudding:
- 600 ml Milk
- 150 g Rice pudding
- 4 Pc. Lemongrass sticks
- 2 Pc. Kaffir lime leaves
- 25 g Honey
- 50 g Sugar
For the pears:
- 5 Pc. Pears
- 1 Pc. Cinnamon stick
- 50 g Sugar
- 150 ml White wine
- 2 cl Citrus fruit liqueur
- 0,5 bunch Mint
For the rice pudding:
- Bring the zest and juice of an untreated lime and the milk to a boil in a saucepan. Poke the lemongrass with the knife and cut it into pieces. Add lemongrass and lime kaffir leaves to the milk and let steep for 5 to 10 minutes over indirect heat.
- In a second saucepan, caramelize the honey together with the sugar. Add the rice and gradually pour the flavored milk into the rice through a sieve until the liquid is used up. Cook the rice pudding over indirect heat. This process takes about 15 to 18 minutes, stirring frequently so that the rice pudding does not stick. Finally refine with lime zest and juice.
For the pears:
- Peel the pears all around and cut sixths or eighths, depending on the size. Then remove the core casing with a kitchen knife and shape the crevices. Put the sugar in a pan with white wine and liqueur and bring to the boil over direct heat. Let the pear wedges steep for 3 to 4 minutes.
- Then take out the pears, reduce the brew almost syrupy, remove the cinnamon and add the pears again. Fill the rice pudding into four preheated bowls and spread the pears on top. Finish with the mint.
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