Rice Pear Melba
Move over peaches, juicy pears are topped with a creamy vanilla rice pudding and a glaze of red currant jelly spiked with Kirsch, a cherry liqueur. A gluten-free dessert.
1/2 cup uncooked rice
1/2 teaspoon salt
1 cup water
1/4 cup granulated sugar
2 cups milk
1 teaspoon vanilla extract
1 cup heavy cream, whipped
6 canned pear halves, drained
1/2 cup red currant jelly, melted
2 tablespoons Kirsch
1/4 cup chopped walnuts
- Combine rice, salt and water in large saucepan. Heat to boiling. Cover; cook 5 minutes. Add sugar and milk. Cook over low heat, stirring occasionally, until thickened, about 30 minutes. Remove from heat; add vanilla. Cool. Fold in whipped cream; chill.
- Spoon into dessert dishes; top with pear halves, cut side down.
- Mix melted jelly with Kirsch. Spoon over fruit; sprinkle with nuts.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.