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

INGREDIENTS

• 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

METHOD

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.