Easy (but Decadent) Roasted Pear Rice Pudding Recipe is from contributing writer Becky of Milo & Oats.
This Roasted Pear Rice Pudding is so deliciously decadent that it will leave you positively swooning. I have been making versions of this rice pudding for quite some time, and I made this roasted pear interpretation just for you. It did not disappoint!
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Easy (but Decadent) Roasted Pear Rice Pudding
One thing I love about rice pudding is that it is easy enough to make for a weeknight dessert, but also elegant enough to serve company. It is truly the best of all worlds.
Would you like the secret to unbelievably creamy rice pudding?
It’s in the rice! Arborio rice takes this dessert to a whole new level. I use a can of coconut milk as well, which also makes this dish amazingly creamy and delicious.
As a bonus, this rice pudding is naturally gluten-free and can easily be made dairy-free, making this yummy treat adaptable for a variety of dietary needs.
The roasted pear topping is ridiculously easy to make and it makes this dessert extra special, so surprise your family with this Roasted Pear Rice Pudding. You will be a dessert hero!
Roasted Pear Rice Pudding Recipe
- 2 cups water
- 1 cup arborio rice
- ⅛ teaspoon kosher salt
- 1 tablespoon coconut oil (or butter)
- 1 can light coconut milk
- 2½ cups milk (dairy-free if desired)
- ½ cup sugar
- 1 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- 3 pears (ripe, but still a bit firm work well)
- 3 tablespoons brown sugar
- ½ lemon, squeezed
- Place the water, rice, salt and coconut oil in a large saucepan.
- Stir to combine and bring to a boil over medium-high heat.
- Reduce the heat to a simmer, and cook for about 10 to 15 minutes, or until the rice has absorbed most of the water, leaving behind no more than a bit of thick, starchy water. Be careful not to overcook the rice.
- While the rice is cooking, in a separate, medium-size saucepan, combine the coconut milk, milk, sugar, and cinnamon.
- Cook over medium heat until the mixture is simmering (about 2 minutes). Once the rice in the separate saucepan is cooked pour the milk mixture into the larger saucepan.
- Cook the rice and milk mixture over medium heat, stirring occasionally until the rice has absorbed much of the milk mixture and the entire mixture has thickened and begins to appear pudding-like, about 20-25 minutes more.
- Add the vanilla.
- Cool. Pudding will thicken as it cools.
- For pears: Slice pears and toss in lemon juice and brown sugar. Roast on a baking sheet in 400 degree oven for 10-15 minutes, or until soft and caramelized.
Still want more rice pudding? This chocolate version is delicious as well!
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