Almond Rice Pudding with Poached Pears


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A positively delicioso Spanish dessert.

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Chicago, IL


  • 2 C. milk
  • 1 Tbs. grated lemon rind
  • 1 cinnamon stick
  • 1/2 C. calrose rice
  • 1/3 C. ground almonds
  • 1/2 C. cream
  • 2 tsp. gelatin
  • 1 Tbs. water
  • 1/2 C. sugar
  • 2 egg whites

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Lightly oil 6 times 2/3 C. oven-proof dishes. Combine milk, rind and cinnamon in medium pan, bring to boil; gradually stir in rice. Cover with tight fitting lid, simmer about 15 minutes or until rice is tender. Add almonds and cream, cook, stirring, about 10 minutes or until rice is very tender and mixture thickens. Sprinkle gelatin over water in C., stand in small pan of simmering water, stir until dissolved.

Stir gelatin mixture and sugar into rice mixture, cool, discard cinnamon stick. Beat egg whites in small bowl with electric mixture until stiff peaks form; fold into the rice mixture in 2 batches. Spoon rice mixture into prepared dishes. Cover, refrigerate until firm. serve puddings with poached pears.

POACHED PEARS: Cut each pear into 8 wedges, discard cores. Combine pears and remaining ingredients in medium pan, stir over heat, without boiling until sugar is dissolved. Simmer, uncovered about 15 minutes or until pears are tender and syrup thickens slightly.

Serves 6.

(you can make this recipe a day ahead and store covered separately in

refrigerator.) Calrose rice is a medium grained variety readily available!

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