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Coconut rice with pears and coconut-caramel sauce
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Creamy rice with caramelized pears for a delicious and comforting dessert.
Ingredients:
  • 60g butter
  • 70g (1/3 cup, firmly packed) brown sugar
  • 2 William Bartlett pears, peeled, quartered, cored, halved lengthways
  • 80ml (1/3 cup) light coconut milk
  • Ground cinnamon, to dust
  • 400ml light coconut milk
  • 400ml reduced-fat milk
  • 70g (1/3 cup) caster sugar
  • 110g (1/2 cup) white long-grain rice
Instructions:
  • In a saucepan over medium heat, combine coconut milk, milk, and caster sugar. Bring to a boil, then add the rice and cover. Reduce heat to low and cook for 40 minutes until rice is tender and mixture is creamy. Let it sit covered for 30 minutes to cool before serving.
  • Move the fragrant coconut rice to a beautiful bowl, cover with plastic wrap, and let it chill in the fridge.
  • Heat butter in a large frying pan over medium heat until melted. Stir in brown sugar. Add pear and cook for 4 minutes, turning occasionally, until pear is tender and golden. Remove from heat and gently stir in coconut milk.
  • Spoon the coconut rice into individual serving bowls. Arrange sliced pear on top and generously drizzle with the sauce. Finish by dusting with cinnamon before serving.

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