Baked Pears Sticky Rice

As a reminder “Mango Sticky Rice” is an old popular Thai dessert. I posted a version of this recipe last year. These days during a short walk in the local market, I noticed some great golden pears. Not only the looks, but their taste was also great. Sweet, juicy and full of flavour. The perfect replacer for mango in the “Mango sticky rice” recipe. Some roasted walnuts, honey and a dust of cinnamon and… enjoy :)

The recipe

Preheat the oven to 210C with ventilation, cut the pears in half, then bake them for about 40 minutes. When ready, take the tray out and let them aside to cool down.
Bake also the walnut seeds for 5 minutes or so at the same temperature.
After the pears have cooled down, peel and cut them in large dice pieces, then mash almost all the pieces in a plate using a fork. Keep some pieces whole for a more rustic texture.
Prepare the rice liquid (some milk or a vegan drink) handy and hot. I used arborio rice with organic coconut-rice drink. (Feel free to use any rice with high starch content suitable for risotto)
Preheat 150 ml of liquid (rice-coconut drink in this case) in a thick bottom pot, add all the rice and bring it to a boil, then reduce the heat and let it simmer, mixing it time to time until the rice incorporates all the liquid.
Add small quantities of hot liquid and stir, until the rice incorporates it. Repeat this process until the rice is beginning to get creamy. Now,it is almost done (For me it took about 35 minutes to prepare the rice and for 100 grams of rice I used about 450 ml of liquid.)
At this point add the baked pears puree,the lemon juice, the grated lemon zest and a pinch of cinnamon powder.
Mix well and keep the heat on for about 3 minutes more, then turn it off, cover the pot and let it rest for ten minutes or so.
Transfer the rice in the serving bowl, arrange the roasted walnuts, a dust of cinnamon powder and a pour of honey…

Enjoy !