Chocolate Rice with Pears

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Chocolate Rice with Pears

 

 

four 140 g (5 oz) firm pears, peeled, leaving stem Intact

3 cups cranberry Juice

1/2 cup medium-grain white rice

1/3 cup caster (superfine) sugar

4 cups rice milk

100 g (3 1/2 oz) packet Sweet William Original Gluten Free Nut Free

Chocolate, finely chopped

vanilla soy yogurt, to serve

50 g (1 3/4 oz) packet Sweet William NotNuts Chocolate Bar, roughly

chopped, to serve

 

 

1. Stand pears upright, snugly, in a medium saucepan. Add juice; cover

with lid. Bring to the boil over moderate heat. Reduce heat and simmer

for 20 minutes or until pears are just tender. Uncover; stand pears in

syrup, turning occasionally, until cool.

 

2. Meanwhile, preheat oven to 160 C (320 F) or 140 C (285 F) for fan

forced.

 

3. Combine rice, sugar and milk in a 6-cup baking dish; cover with

foil. Bake, stirring every 30 minutes, for 2 hours or until rice is

tender, mixture is thick and flows off the spoon when scooped.

 

4. Remove from oven; stir in finely chopped chocolate until melted.

 

5. To serve; scoop rice into shallow serving bowls. Using tongs,

transfer pears to a cutting board; halve or quarter, then place on

rice. Drizzle with yogurt; sprinkle with roughly chopped chocolate.

Serve at once.

 

 

 

NOTE: Sweet William is an Australian brand of soy milk chocolate.

 

TIP: Drizzle pears with lemon juice to avoid browning. Ideally, cook

pears a day ahead and marinate in syrup overnight.

 

TIP: Any rice suitable for risotto works.

 

NOTE: Best served hot; it thickens as it cools.

 

 

 

Serves 4.