Put the rice, water, milk and sugar in a pot. Scrape in the seeds from the vanilla bean, add the bean itself and bring to the boil.
Reduce the heat and simmer for 20 minutes stirring regularly, or until the rice is tender.
Blend the custard powder with a little water and stir through the rice mixture. Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens.
Remove from the heat , cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears.
Gently heat the cinnamon and honey in a shallow frypan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat.
Remove the vanilla bean and spoon the creamed rice into bowls. Stand pear slices upright at the edge of each bowl. Sprinkle with chopped macadamias.
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
1 cup
arborio rice
720 ml
water
2 cups
milk, reduced-fat
2 tbsp
brown sugar
1
vanilla bean, cut lengthwise
4 tsp
custard powder
2 tbsp
honey
1 tbsp
cinnamon, ground
2
pears, peeled, cut thick lengthwise slices
1/3 cup
macadamia nuts, roasted, chopped
Per serve
Energy
1955kJ
Total Fat
11g
Saturated Fat
1.8g
Protein
9.7g
Total Carbohydrate
84g
Dietary Fibre
3.6g
Sodium
75mg
Method
Put the rice, water, milk and sugar in a pot. Scrape in the seeds from the vanilla bean, add the bean itself and bring to the boil.
Reduce the heat and simmer for 20 minutes stirring regularly, or until the rice is tender.
Blend the custard powder with a little water and stir through the rice mixture. Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens.
Remove from the heat , cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears.
Gently heat the cinnamon and honey in a shallow frypan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat.
Remove the vanilla bean and spoon the creamed rice into bowls. Stand pear slices upright at the edge of each bowl. Sprinkle with chopped macadamias.
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Method
Put the rice, water, milk and sugar in a pot. Scrape in the seeds from the vanilla bean, add the bean itself and bring to the boil.
Reduce the heat and simmer for 20 minutes stirring regularly, or until the rice is tender.
Blend the custard powder with a little water and stir through the rice mixture. Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens.
Remove from the heat , cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears.
Gently heat the cinnamon and honey in a shallow frypan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat.
Remove the vanilla bean and spoon the creamed rice into bowls. Stand pear slices upright at the edge of each bowl. Sprinkle with chopped macadamias.
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
