Junior chef
Utensils
Apron
Measuring cup
Pan
Paring knife
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooking spoon (wooden)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Rice pudding
Cut the pears into eighths, place in a pan. Slice the vanilla pod lengthwise, scrape out the seeds, add the seeds and pod. Pour the milk into the pan and add all the other ingredients up to and including the salt, bring to the boil, reduce the heat. Simmer for approx. 25 mins. over a low heat, stirring occasionally until you have a thick, creamy rice pudding. Remove the pan from the heat, remove the vanilla pod, stir in the pear syrup.
Pecan nuts
Break the pecan nuts into pieces.
Serve
Mix the pear syrup and pecan nuts, spread on top of the rice pudding.
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