Mouthwatering Spanish Vegetarian Rice Pudding with Caramelized Pears

Allergens

Dairy (butter) - Nuts (almond milk)

Ingredients

• 1 cup Arborio rice, uncooked
• 2 cups almond milk
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 3 ripe pears, peeled and sliced
• 2 tablespoons butter
• 1/4 cup brown sugar

Instructions

1. Begin by preparing the rice pudding: In a medium saucepan, combine Arborio rice, almond milk, granulated sugar, ground cinnamon, vanilla extract, and sea salt. Bring to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce heat to low and continue to cook for 20 25 minutes or until the rice is tender and has absorbed all of the liquid. Remove from heat and set aside. Next, prepare the caramelized pears: In a large skillet over medium heat, melt the butter and add the brown sugar. Stir until the mixture begins to bubble and thicken into a syrup. Add the sliced pears, cooking for 3 4 minutes on each side or until tender and coated in caramel. Remove from heat and set aside.

Chef’s Insight

Using Arborio rice for this dessert adds a delightful creaminess that pairs wonderfully with the rich flavors of the caramelized pears.

Notes

Adjust the cinnamon and sugar levels to taste, as desired.