Good old-fashioned rice pudding is such a family affair. Who knew humble rice would taste so good with real dark chocolate? Try our take on this warming classic, topped with pears.
Pudding
Ingredients
1 cup water
1/2 cup long grain rice
3 cups milk
250g PHILADELPHIA Block Cream Cheese, softened
1/3 cup caster sugar
1 cinnamon stick
1/2 teaspoon vanilla
Method
Bring the water to the boil in a saucepan. Add the rice, cover and cook over a very low heat for 15 minutes or until the water has been absorbed
Stir in the milk, PHILLY, sugar, cinnamon stick and vanilla and simmer uncovered, stirring often, for 20-30 minutes or until thick
Remove the cinnamon stick from the rice and stir through the chocolate. Spoon the rice pudding into serving glasses, top with pears and a sprinkle of shaved chocolate. Serve immediately
Tips & Hints
Serving Suggestion: CADBURY Dark Baking Chocolate, extra, shaved for decoration
Pears
Ingredients
1/2 cup water, extra
1/2 cup dark rum
3 large Beurre Bosc pears, peeled, cored and each cut into 8 wedges
1/3 cup raisins
2 tablespoons caster sugar, extra
10g butter
100g CADBURY Dark Baking Chocolate, broken into small pieces
Method
Combine the extra water, rum, pears, raisins, extra sugar and butter in a large frypan and bring to the boil, stirring occasionally
Reduce the heat and simmer, covered, for 10 minutes or until the pears are just tender. Remove the lid and simmer a further 5-10 minutes until the liquid is syrupy
Tips & Hints
The pears can easily be made ahead of time and stored in the fridge. Simply reheat gently to serve.
