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Ingredients
300g short grain rice
200g caster sugar
1 vanilla pod
1 brandied pear
100ml brandied pear liquor
800 ml water
200 ml cream
50g unsalted butter
Method
Heat a large fry pan and gently melt the butter, then add the vanilla pod and rice and cook for 1 minute.
Pour in the sugar and cook for a further minute then start pouring in the water 100 ml at a time until all used and the rice is just cooked.
Finish off with the cream and brandied pear liquor just before serving and garnish with sliced pears
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