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A subtle variation of this classic French dessert using sweet rice, which gives us a richer outcome and different textures.


  • 100g Japonica Rice
  • 60g Sugar
  • 300ml Water
  • 100g Butter
  • 250ml Milk
  • 3 Eggs
  • 100g all-purpose Flour
  • 1kg Pears
  • 100g Cranberries
  • 50g Ground Hazelnut
  • 100g Sugar


Place a pot over medium to high heat and simmer the rice with water and sugar.
Grease a tart or other pie baking pan and place the slices of pears while scattering the cranberries.
Whisk the boiled rice, milk, eggs, butter and hazelnut in a bowl and pour the mixture over the fruits.
Preheat the oven to 180°C and bake for 25-30 minutes, until filling is set.
When ready, remove from heat and let it cool. Serve with whipped cream or fruit syrup.

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