Lavender and delicately floral Bosc pears complement each other in this rich rice pudding, made fluffy and light with whipped cream.
- 2 cups whole milk
- 1⁄4 cup long-grain white rice
- 1⁄4 tsp. kosher salt
- 2 tbsp. vanilla sugar
- 1⁄4 tsp. dried lavender
- 1⁄2 cup chilled heavy cream
- 1⁄4 cup confectioners’ sugar
- 1 Bosc pear
- In a small saucepan, combine the milk with the rice and salt. Bring to boil and then reduce the heat to low and cook, stirring occasionally, until the rice is tender and the pudding is thickened, about 20 minutes. Remove the pan from the heat and stir in the vanilla sugar and lavender. Scrape the rice pudding into a medium bowl and let cool until barely warm, about 15 minutes.
- Meanwhile, in a medium bowl, whisk the cream with the confectioners’ sugar until soft peaks form. Spoon one-third of the whipped cream into the rice and stir to incorporate. Add the remaining whipped cream to the rice and fold until evenly combined.
- Spoon the rice pudding into serving bowls, and using the large holes of a box grater, grate some of the pear flesh and skin over the pudding just before serving.