Pear and Cranberry Rice Pudding with Chocolate Crunchies

Not every day do you get the opportunity to prepare a Pear and Cranberry Rice Pudding with Chocolate Crunchies under the guidance of Chef John Higgins, director of George Brown Chef School. Chef John Higgins is delightful, funny, and has great taste. He tasted and approved my Pear and Cranberry mixture! Maybe this will secure me a spot on the next season of Chopped Canada. Haha!

This simple and unique rice pudding recipe will stay in our family forever. I am so excited about it that I asked Minute Rice^® if I could publish it on my blog. I am sure that you will enjoy it as much as I do.

Bon Appétit!

For other instant rice ideas and recipes check out MinuteRice.ca. Don’t forget to enter our giveaway for a chance to win a case of 12 boxes of Minute Rice®!

Pear and Cranberry Rice Pudding with Chocolate Crunchies

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Pear and Cranberry Rice Pudding with Chocolate Crunchies

Course Dessert

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Chef John Higgins for Minute Rice®

Ingredients

• 3/4 cup 175 ml uncooked Minute Rice® Instant Premium Long Grain White Rice
• 2 tbsp 30 ml dark or milk chocolate, chopped
• 2 tbsp 30 ml Rice Chex cereal
• 1 pear
• 2 tsp 10 ml butter
• 1 tbsp 15 g dried cranberries
• 4 tbsp 60 ml sugar
• 1 can 175 ml coconut milk
• 1 tbsp orange zest
• pinch of salt
• 1 egg
• 1 tsp 5 ml vanilla
• 1 orange diced

Instructions

1. Melt chocolate in the microwave, using a ceramic or glass bowl, for 20 seconds. Mix in the Rice Chex cereal and stir to coat with chocolate. Transfer to a tray lined with wax paper, separating pieces to dry and cool down. (Place in refrigerator or freezer to cool quickly).
2. Dice pear into even pieces.
3. In a hot non-stick pan, cook the butter and diced pear for 5 minutes. Add 1 tbsp of sugar, followed by cranberries. Set aside and allow to cool.
4. In a large saucepan, over medium-high heat, combine the coconut milk and rice, then add the 3 tbsp sugar and salt; bring to a boil. Add the orange zest, stirring constantly. Reduce the heat to medium-low. Cook, stirring often for 10 minutes.
5. In a bowl, beat the egg with the vanilla. Stir some of the hot rice mixture into the egg; then beat the warmed egg mixture back into the remaining rice mixture. Cook, stirring constantly for 1 minute. Remove from heat.
6. Place equal amounts of the pear mixture in the bottom of each serving dish, top with rice pudding, and then with mini marshmallows, chocolate-coated cereal, followed with the diced orange.

Recipe Notes

Tip: For a more gourmet presentation, top with additional pear cut into strips and fresh sprigs of mint.