Recipe: Vanilla bean and coconut rice pudding with spiked poached pears | HerCanberra

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Recipe: Vanilla bean and coconut rice pudding with spiked poached pears

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Creamy rice pudding infused with cinnamon and vanilla bean topped with poached pears and drizzled with red wine syrup…yum.

A refined sugar-free, vegan and gluten-free decadent breakfast recipe that is winter in a bowl! Make ahead for easy weekday breakfasts that you can prep in a hurry.

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What you need

  • Medium saucepan
  • Small saucepan
  • Large saucepan

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Ingredients

Makes four serves 

For the poached pears 

  • 250ml red cooking wine
  • 3 tablespoons pure maple syrup
  • Zest from 1/4 of an orange, plus extra to serve (optional)
  • 1 pear, peeled and cut into eighths
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon arrowroot starch mixed with 1/2 teaspoon water

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For the rice pudding

  • 2 x 400ml cans coconut milk or cream
  • 1 cinnamon stick
  • 1 vanilla pod, split
  • 2 tablespoons coconut oil
  • 1 cup Aborio risotto rice
  • 1/4 cup pure maple syrup
  • To serve: 1 whole nutmeg, freshly grated, zest from 1/4 orange

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Method

In the medium saucepan, bring the red wine, maple syrup and orange zest to the boil until it is simmering. Drop in the pear halves, turn off the heat and cover the saucepan with glad wrap.

Allow the pears to soak up the red wine mixture for around 10 minutes. Then gently lift out the pears and add the coconut sugar and arrowroot paste to the red wine and cook on a medium heat until it’s reduced and syrupy.

Meanwhile, in the small saucepan, heat the coconut milk, cinnamon and scraped vanilla pod + husk until warm. Set aside.

In the large saucepan, heat the coconut oil until melted. Add the rice and coat in coconut oil.

Slowly add the warm coconut milk mixture one ladle at a time until the rice is almost cooked. When almost cooked, stir through the maple syrup and cook until rice is al dente. If the rice gets a bit dry, add water a few tablespoons at a time.

To serve: serve the rice pudding, topped with poached pears, a drizzle of red wine syrup, a grate of nutmeg and some orange zest. 

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Storage

Pudding and poached pears will keep in an airtight container in the fridge for up to five days.

PHOTOGRAPHY + STYLING Anisa Sabet

Find more of Anisa’s recipes and photography at anisasabet.com.au + @anisa.sabet

Love this look? Purchase Anisa’s photography presets at anisasabet.com.au/shop

 

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3 Responses to Recipe: Vanilla bean and coconut rice pudding with spiked poached pears

Caroline Le Couteur says: 5 June, 2016 at 1:13 pm

THis is not sugar free with all that maple syrup plus coconut sugar

Beatrice Smith says: 14 June, 2016 at 12:48 pm

Hi Caroline, please note Anisa says ‘refined sugar free’ at the start of the article, however I’m sure there would be a way to create this rice pudding completely sugar free if you tweaked it a bit!

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