Rice Pudding Nut Pear Trifle

Ingredients

• 500 ml milk (1.5% fat)
• Salt
• 4 tbsp Honey
• 150 g ORYZA (milk rice)
• 2 pears
• 1 tsp butter
• 2 cardamom pods (slightly crushed)
• 0.5 cinnamon stick
• 50 g mixed nuts

Instructions

1. 1.

   Add milk with a pinch of salt and 2 tablespoons of honey to a pot. Add the ORYZA milk rice, bring to a boil while stirring occasionally. Cook the rice in a covered pot over low heat for 20 minutes, stir halfway through. After 20 minutes stir well again and turn off the stove. Let the rice continue to steam on residual heat for 5–10 minutes.

2. 2.

   Meanwhile peel, halve, core, and dice the pears. Heat butter in a pot, add pear cubes, cardamom pods, and cinnamon stick; caramelize with 2 tablespoons of honey for 4 minutes, then pour in 1 tablespoon of water and simmer for 5 minutes.

3. 3.

   In a separate pan, toast the nuts over medium heat without oil for 3 minutes. Let cool briefly and chop roughly.

4. 4.

   Stir the rice again. Spoon one-third of the rice into each glass, layer with pear compote and nuts alternately until all ingredients are used, finishing with pear compote on top. Sprinkle with remaining nuts before serving.