Creamy vanilla rice pudding
topped with pear halves and a glaze of melted red currant jelly
spiked with Kirsch.
Rice
Pear Melba
- 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.
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