Creamy vanilla rice pudding served with warm pears cointreau.

Rice Pudding with Pear Cointreau

Pudding:

3 cups cooked rice
3 cups milk
1/2 cup granulated sugar
1/4 teaspoon salt
1 tablespoon butter or margarine
1 teaspoon vanilla extract

Pears Cointreau:
1 (29-ounce) can pear halves (drain; reserve 1 cup syrup)
3 tablespoons packed brown sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1 teaspoon grated orange peel
1 tablespoon lemon juice
2 tablespoons butter or margarine
3 tablespoons cointreau or other orange-flavored liqueur

1. For Pudding: Combine rice, milk, sugar, salt and butter in 3-quart saucepan. Cook over medium heat, stirring occasionally, until thick and creamy, about 20 to 25 minutes. Stir in vanilla. Spoon into serving dishes. Serve warm or cold with warm pears cointreau. Garnish with maraschino cherries, if desired.
2. For Pears Cointreau: Slice pear halves in four pieces; set aside. Combine brown sugar, cornstarch, salt and orange peel with 1 cup pear syrup. Add lemon juice, butter and sliced pears. Cook until thickened, about 3 to 4 minutes. Stir in Cointreau.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.