For the rice pudding

50g butter
200g pudding rice
125g caster sugar
600ml full-fat milk
500ml double cream
2tbsp vanilla essence, or 1 vanilla pod seeds removed
1/2 tsp ground cinnamon

For the caramelized pears

1 tin of pears, drained
20g caster sugar
25g butter

50 g butter 200 g pudding rice 125 g caster sugar 600 ml full-fat milk 500 ml double cream 2 tbsp vanilla essence, or 1 vanilla pod seeds removed 1/2 tsp ground cinnamon 1 tin of pears, drained 20 g caster sugar 25 g butter

For the rice pudding, melt the butter in a saucepan until foaming and fry the rice for one minutes. Add 50g of the sugar, 500ml of the milk, the double cream, cinnamon and vanilla and bring the mixture to the boil.

Reduce the heat to a simmer and cook for 30-40 minutes until tender and all the liquid is absorbed. (If you’re cooking the rice pudding in advance, spread the rice onto a tray and set aside to cool, chill in the fridge until needed.)

Return the rice to a saucepan, add the remaining milk and butter and slowly bring to the boil.

Spoon the mixture into a baking dish, sprinkle over the remaining sugar and caramelise with a cook’s torch or under a hot grill.


Meanwhile, for the caramelised pears, heat a frying pan until hot, add the pineapple and cook for 1-2 minutes on each side. Add the sugar and butter and cook for a further 1-2 minutes basting the pears repeatedly, or until the sauce is bubbling and thickened.


To serve, spoon some pears onto serving plates, spoon the rice pudding alongside and finish with a drizzle of the pear caramel.