Rice Pudding with Fresh Pears and Honey

Bon Appétit  | September 2014

Sarah Ellsworth, The London Plane, Seattle

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photo by Christina Holmes

yield
Makes 6 servings

active time
1 Hour

total time
1 Hour

Ellsworth uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: "It's a weekend treat."

Ingredients

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Preparation

Bring rice, salt, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6–8 minutes.

Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30–35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.

Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.

Nutritional analysis provided by Bon Appétit

my notes

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