Venezuelan Creamy Rice Pudding

I love rice pudding. Absolutely love it. Whenever I'm home from hospital (ie. OFTEN these days!), it's my go-to food. I really could eat it morning, noon and night. This recipe comes from the Giles' cookbook from their time in Venezuela. It's pretty darn good. Be careful to stir, stir, stir your milky mixture as you cook it though so as not to burn your pudding. Nobody likes burnt rice pudding, trust me. The thing about making rice pudding is that you have to take your time, follow all the directions to a “T” and know your stove-top enough to be able to tell if the pudding is getting too hot or not hot enough. Having a nice, thick-bottomed pot will also work leaps and bounds in your favour. This recipe really does have a lot of stirring, so I tend to set up shop at the stove with a stool and a good book :) Today, however, I'm watching a movie on Netflix about an American man whose job is outsourced to India... it's fantastic. If you're looking for a fun movie to watch, check out "Outsourced". Bon appétit!

Ingredients:
1 cup basmati rice
2 cups water
7 cups milk
4 cinnamon sticks + 1 tsp. cinnamon
2 cups sugar
1/2 tsp. salt
Alternative additions: 1 tsp. vanilla, raisins, currents, rum, whipping or 1/2 and 1/2 cream for part of the milk, nutmeg, cardamom, fresh fruit etc. I tend to like my rice pudding pure and simple, but feel free to be creative!

Directions:
1. In a large, heavy pot, boil your rice and water for 7-8 minutes.
2. Add the milk and cinnamon and boil again for another 15-16 minutes - stir frequently. VERY frequently.
3. Add sugar and cook for 30 minutes. Again, stirring very frequently.
4. Add salt and cook for another 2 minutes. Add your vanilla. Stir, stir, stir.
5. Remove from heat and cool. Yum!

Pears Glazed with Maple Syrup

Who doesn't love a nice, fresh pear? This dessert is really quite lovely for the pear lovers out there. It would make a nice brunchy-breakfast too. Make sure not to skip the lemon juice step as this is important for ensuring that the pears don`t brown too quickly. The original recipe called for fresh heavy cream, but I`ve suggested going with yoghurt for a slightly more healthier bent. Picking up some nicely pressed yoghurt would be just devine with this dish. If it`s a special occasion though, go for it with the cream. No regrets. A big thanks to my mum for finding this recipe for us. Bon appétit!

Ingredients1/2 cup heavy cream (or substitute yoghurt for a healthier twist)
1/4 teaspoon ground cardamom
1/4 teaspoon vanilla
3 Comice pears (about 1 3/4 pounds)
1 tablespoon lemon juice
1 1/2 tablespoons unsalted butter
3 tablespoons pure maple syrup
handful of roasted walnuts, pecans or almonds

Directions
1.In a chilled mixing bowl, combine cream, vanilla and cardamom and whip until cream holds soft peaks. Alternatively, mix cardamom and vanilla with fresh plain or pressed yoghurt. Refrigerate, covered.

2.Quarter or half pears, core, and peel. If desired, cut quarters in half. Sprinkle with lemon juice.

3.Melt butter in a large skillet over medium-high heat. Arrange pears in skillet and cook on one side until pears just begin to brown, about 3 minutes. Add maple syrup and cook until pears are tender, about 1 minute more. Turn pears and cook for another minute. Remove from heat and allow pears to cool slightly. Transfer to bowls and serve warm, topped with whipped cream/yoghurt.

- recipe adapted from Everyday Food, photo cred to Simple Bites