Rice pudding with pear-ginger-apple-syrup
For rice pudding:
  • 250g pudding rice
  • 1l spelt milk
  • 2-3 cardamom capsules
For the syrup:
  • 4 pears
  • 400ml apple juice
  • 4 tbsp honey
  • 1 thumb sized ginger piece, peeled
  • 1 cinnamon stick
  • 1 vanilla bean
  • 1-2 star anise
  1. For the syrup place apple juice in a sauce pan on medium heat and stir in honey. Add ginger, scraped out seeds of vanilla bean + pod, cinnamon stick and star anise. Peel pears, cut in half and remove the core and also add to the pan. Cook until pears are soft, then remove pears and set aside. Also remove ginger, vanilla bean pod, cinnamon stick and star anise. Turn the heat a little bit up and let it cook for about 20-30 minutes until only one quarter is still left. Don’t let it thicken too much as the syrup will thicken after cooling down.
  2. Meanwhile peel cardamom capsules and ground seeds. In a deep pot bring milk with ground cardamom gently to the boil, then simmer very gently, stir in rice and let simmer for about 20 minutes or until all the liquids is absorbed. Don’t forget to stir from time to time.
  3. Serve cooked rice pudding with pears and pour over with syrup.
Recipe by piroggi at https://piroggi.com/milchreis-mit-birnen-ingwer-apfel-syrup