Good rice pudding needs just three things: gentle heat, a little patience and a texture that is still loose when the pan comes off the stove. For this version, we stir in our Cashew Spread at the end, then finish each serving with warm pan-seared pears. The cashews make the pudding silky, while the fruit keeps it fresh and balanced.
Our spread contains 70% cashews, sweetened with orange blossom honey and complemented by Bourbon vanilla seeds. Those flavours feel entirely at home in rice pudding, so this recipe needs neither a long list of spices nor any added granulated sugar.
Why stir in the cashew spread at the end?
The rice needs time to cook slowly in the milk. Adding the spread too early would thicken the mixture before the grains are tender and make the cooking point harder to judge. Stirring it in off the heat keeps the pudding supple and makes it easy to adjust the amount to taste.
The residual heat is enough to loosen our spread and distribute it evenly. It also allows the cashew, orange blossom honey and vanilla notes to remain distinct.
Ingredients for 6 small glasses
- 120 g short-grain pudding rice;
- 750 ml whole milk, or an unsweetened plant-based drink;
- 80 g of our Cashew Spread;
- 2 ripe but firm pears;
- 15 g butter, or 1 tablespoon neutral oil;
- a small pinch of salt;
- a pinch of cinnamon, optional;
- a few chopped cashews to serve, optional.
This recipe contains cashews. When made with dairy milk and butter, it also contains milk. If you adapt it, always check the labels of every ingredient you use.
How to make cashew rice pudding
1. Cook the rice gently
Pour the milk into a heavy-based saucepan and add the salt. Heat until it just begins to simmer, without letting it boil vigorously. Sprinkle in the rice, stir, then immediately reduce the heat.
Cook over low heat for about 30 to 35 minutes. Stir regularly, especially during the final ten minutes, so the rice does not catch on the base. Timing varies with the rice and the pan: the grains should be tender and the pudding should still look slightly fluid.
2. Stir in our spread off the heat
Take the pan off the stove. Add 80 g of our Cashew Spread and stir until smooth. Taste before making any adjustment: the orange blossom honey in our spread already brings sweetness to the pudding.
If it looks too thick, stir in a splash of warm milk. If it seems a little loose, leave it for five to ten minutes; it will continue to thicken as it cools.
3. Pan-sear the pears
Peel the pears if you prefer, remove the cores and cut the fruit into slim wedges. Melt the butter in a frying pan and arrange the pears in a single layer. Cook over medium heat for five to seven minutes, turning carefully, until golden on the outside but still holding their shape.
Add a light dusting of cinnamon at the end if you like. Keep it restrained so it does not overpower the cashews, vanilla and floral honey note.
4. Assemble the servings
Spoon the warm rice pudding into six small glasses or four bowls. Top with the pears and, if desired, a few chopped cashews. Serve straight away, or let the pudding cool before refrigerating.
How to get the texture you want
For an especially creamy pudding, stop cooking while the rice still falls slowly from the spoon. It will firm up as it rests. For a denser result, cook it for a few more minutes without raising the heat.
If you are making the dessert ahead, reserve a little milk. A spoonful or two stirred in before serving will often restore its soft consistency. Add the pears at the last moment so they keep their shape and golden surface.
Three easy variations
- Use apples: choose a variety that holds its shape when cooked and prepare it in the same way as the pears.
- Keep each serving lighter: use smaller portions of pudding and add more pan-seared fruit.
- Add contrast: finish the pears with a few grains of fleur de sel, without adding more salt to the rice.
An unsweetened plant-based drink can replace the milk, although its flavour and cooking behaviour will change the result slightly. Our spread contains honey, so this variation is not vegan.
A familiar dessert with a distinctive finish
This rice pudding shows how one well-chosen ingredient can change a familiar recipe without making it complicated. Our Cashew Spread adds its smooth texture, orange blossom honey and Bourbon vanilla seeds, while the pan-seared pears bring fruit and a gently caramelised note.
To make the recipe, discover our Cashew Spread, then adjust the proportions to suit the texture you enjoy most.
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