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Rice Pudding with Pear & Lime

Serves: 6
Prep Time: 15 minutes

Cook Time: 20 minutes



Cutting board

Your favorite knife

Medium saucepan w/lid

Wooden spoon


Small bowl

Large mixing bowl

9” pie dish

a firm grip for juicing



  • 3/4 cup popcorn rice
  • 1 cup water
  • 1 cup 2% milk
  • 2 large Kieffer pears, peeled, cored, cut lengthwise into 1/4” thick     slices
  • juice from 4  key limes
  • 4 tablespoons sugar
  • 1 tsp grated key lime zest
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract



Preheat oven to 400°F.

Grab the cutting board and your favorite trusty knife to slice pears.

Grab a grater with the smallest holes gently grate the key lime.

Halve the limes and squeeze the dickens out of those dense little key limes.

Bring 1 cup water, and 1 cup 2% milk to a boil in heavy medium saucepan.
Stir in popcorn rice and keep stirring for about one minute—helps break down the starches so it won’t stick and burn to the bottom.

Reduce heat to low, cover and simmer until rice is tender, about 20-25 minutes. Let cool slightly about 10 minutes.


Combine pears, key lime juice, 4 tablespoons sugar, cinnamon, nutmeg, vanilla extract, and zest in large bowl; toss to blend.

Stir in rice.

 Transfer mixture to 9-inch-diameter pie dish, spreading evenly. Sprinkle with nutmeg and 1 tablespoon sugar. Bake until heated through, about 15 minutes. Cool pudding for about 1 hour. You can serve at room temperature or chilled (at least 30 minutes).

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