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RICE PUDDING WITH FRESH FRUIT
1/2 cup short-grain rice
3 cups milk
1/4 cup sugar
1/4 tsp. salt
1 tsp. vanilla extract
1 Tbsp. Pernod or other pastas
2 pears, fresh or canned
a few raspberries, fresh or frozen (thawed)
1 tsp. anise seeds
In a saucepan, combine rice, milk, sugar, and salt. Cook over
medium heat until mixture begins to bubble. Reduce heat and cover.
Cook 1 hour, stirring occasionally. Remove from heat. Add vanilla
and Pernod. Cool, then refrigerate at least 3 hours. Halve pears
lengthwise, slice thinly, and spread out into a fan shape. Place
pear and rice pudding on plates, and garnish with raspberries and
anise seeds.
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Rice Pudding 46