feed me sweet
Recipe: arroz con leche with salted caramel pears
Who ever really outgrew rice pudding? This dessert from Moors by Ben Tish is so delicious: the vanilla and cinnamon, the salted caramel pears, oh my… There’s nothing childish about it. In Spain, they use paella rice for this, but risotto rice works perfectly well too.
How to make the arroz con leche with salted caramel pears
- Put all the ingredients for the rice pudding in a medium-sized saucepan.
- Bring to a boil, lower the heat and simmer for approx. 1 hour, or until the rice is tender and the milk has become thick and creamy.
- Meanwhile, prepare the pears. Heat a medium-sized frying pan over low heat.
- Add the sugar and butter and, without stirring and over low heat, cook them into a golden-brown caramel.
- Immediately pour in the cream (careful: it will splatter), stir it into the caramel and add the salt and pears.
- Simmer everything over the lowest possible heat for 2–3 minutes, turning the pears several times; they should soften and be coated in caramel.
- Spoon the pudding into 6 bowls, place 2 pieces of pear on each, and pour over the caramel.
Title: Moors
Author: Ben Tish
Price: €29.99
Publisher: Kosmos
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