COCONUT RICE PUDDING & POACHED PEARS

PREP + COOK TIME 30 MINUTES SERVES 4

Pear poaching liquid can be used in smoothies and to to moisten cakes and soak oats for bircher muesli. 2 cups (500ml) clear apple juice 1 cinnamon stick

2 medium pears (460g), peeled,

quartered lengthways

500g packet 90-second microwave

brown rice

1½ cups (375ml) light coconut milk 1/3 cup (75g) firmly packed brown

sugar

1 teaspoon ground cinnamon 1 teaspoon vanilla bean paste 2 tablespoons honey

1/3 cup (55g) dried apricots,

chopped finely

1 cup (280g) greek-style yoghurt

1 Place juice and cinnamon stick in a small saucepan. Bring to the boil. Add pears, reduce heat to medium; cook for 10 minutes or until fruit is just tender. Remove pears from pan; reserve cooking liquid for another use, discard cinnamon stick.

2 Combine rice, coconut milk, ¼ cup of the sugar, ground cinnamon and vanilla bean paste in a medium saucepan. Bring to a simmer; simmer over low heat, stirring, for 5 minutes or until heated through.

3 Meanwhile, combine honey and remaining 2 tablespoons sugar in a small frying pan over medium heat, stirring until sugar dissolves. Add apricot; cook, stirring, for 2 minutes or until coated and heated through.

4 Divide the rice pudding among bowls; top with the pear, yoghurt and apricot mixture.