Creamed Rice Honey Macadamia Pears
Elevate your dessert game with this indulgent recipe for Creamed Rice Honey Macadamia Pears, a luscious combination of creamy Arborio rice pudding, tender poached pears, and crunchy toasted macadamia nuts. Infused with the warmth of vanilla and cinnamon, the silky rice pudding is perfectly complemented by the natural sweetness of ripe pears gently simmered in a fragrant lemon-cinnamon poaching liquid. Drizzled with golden honey and garnished with a sprinkle of toasted nuts, this dessert strikes the perfect balance between luxurious texture and natural flavors. Serve it warm or at room temperature, and finish with a touch of powdered sugar and fresh mint for a show-stopping presentation. Perfect for special occasions or cozy evenings, this recipe turns simple ingredients into a sophisticated treat.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Pure vanilla extract
- 2 tablespoons Granulated sugar
- 1 cup Macadamia nuts
- 3 tablespoons Honey
- 4 Pears (ripe, firm)
- 4 cups Water
- 2 tablespoons Lemon juice
- 1 Cinnamon stick
- 0.25 teaspoon Salt
- 1 teaspoon Powdered sugar (optional, for garnish)
- 1 sprig Fresh mint leaves (optional, for garnish)
Instructions
In a medium-sized saucepan, combine Arborio rice, whole milk, and heavy cream. Bring to a gentle simmer over medium heat.
Add the granulated sugar, pure vanilla extract, and a pinch of salt. Stir continuously to prevent the rice from sticking to the bottom of the pan.
Cook the rice on low heat for about 25-30 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency. Stir frequently to avoid scorching.
While the rice is cooking, prepare the pears. Peel the pears, slice them in half lengthwise, and remove the cores.
In another saucepan, bring 4 cups of water, lemon juice, and the cinnamon stick to a boil. Reduce to a simmer and gently place the pear halves into the poaching liquid.
Simmer the pears for 12-15 minutes, or until they are tender but still hold their shape. Carefully remove the pears from the liquid and set aside to cool slightly.
Toast the macadamia nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Roughly chop the nuts and set aside.
Once the rice pudding has finished cooking, allow it to cool slightly. Serve the creamed rice in individual bowls or plates.
Place one or two poached pear halves on top of the creamed rice in each serving dish.
Drizzle honey generously over the pears and creamed rice, then sprinkle the toasted macadamia nuts on top.
Optional: Dust with powdered sugar and garnish with a fresh mint sprig for an elegant finishing touch. Serve warm or at room temperature.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 46.6 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 283 mg | 22% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
