- 80 g/2¾ oz pudding rice
- 40 cl/14¼ fl oz milk
- 50 g/1¾ oz sugar
- 10 cl/3½ fl oz whipped cream
- 4 dry apricots
- 1 well ripe pear
- 5 cardamom seeds
- 1 pinch of saffron
Blanch the rice for 2 minutes in boiling water and then let it cool down.
Leave the cardamom to infuse in the milk for 5 minutes. Remove the seeds, add the rice and gently cook for 20 minutes.
Peel the pear, mix with saffron and drain.
Whip the cream and incorporate with the cold rice.
Make a circle with the pear coulis, add the rice pudding and finish off with an apricot that you have left in a little alcohol and hot water beforehand.