Earl Grey Poached Pears With Brown Basmati Rice Pudding

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• water
• 4 teaspoons earl grey tea
• 1 cup sugar
• 6 black peppercorns
• 1 3/4 lbs assorted plums, halved and pitted
• 1 cup brown basmati rice
• 2 cups water
• 4 cups whole milk
• 1/2 cup maple syrup
• 1/4 teaspoon sea salt

Recipe

• 1 combine water and tea in a small container. cover and refrigerate overnight.
• 2 strain the tea and throw out tea leaves.
• 3 combine the liquid, sugar, peppercorns in a large pot and bring to a boil, before simmering. slip in the plums, making sure they are snuggled in a single layer. cook for 30 minutes, or until the plums are tender, but not falling apart.
• 4 remove from heat, and let cool until syrup forms, carefully removing the peppercorns.
• 5 soak the rice for 1 hour in cold water, and then drain. combine with 2 cups water in a large, deep pot and bring to a boil, covering the a lid. turn the heat on low and let it simmer until just tender (it's okay if there is still some water).
• 6 add the milk, maple syrop and sea salt, stirring frequently until thickened and smooth, about 30-45 minutes. the mixture should be a little thinner than what you should expect rice pudding to be, as it will thicken as it cools.
• 7 transfer into a shallow dish and serve it at room temperature with the pears.