Rice Pudding with Pears and Lemon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 cups water
- 1/4 cup fresh lemon juice
- 1/8 teaspoon ground nutmeg
- 4 tablespoons sugar
- 1 teaspoon grated lemon peel
- 3/4 cup arborio rice or medium-grain white rice
- 2 large firm but ripe anjou pears, peeled, cored, cut lengthwise into 1/4-inch-thick slices
Preparation Combine rice and 2 cups water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly. Preheat oven to 400°F. Combine pears, lemon juice, 3 tablespoons sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 tablespoon sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls. Per serving: calories, 156; total fat, 0.5 g; saturated fat, 0; cholesterol, 0 Nutritional analysis provided by Bon Appétit
Preparation Combine rice and 2 cups water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly. Preheat oven to 400°F. Combine pears, lemon juice, 3 tablespoons sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 tablespoon sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls. Per serving: calories, 156; total fat, 0.5 g; saturated fat, 0; cholesterol, 0 Nutritional analysis provided by Bon Appétit
