Helen Goh’s recipe for rice pudding with hibiscus-poached pears
Cold pears stained red with tart hibiscus and offset by a hot, creamy, spiced rice pudding
TL;DR
- Pears are poached in a hibiscus and lemon syrup until tender.
- The poaching liquid turns the pears a jewel-bright crimson.
- A warm, creamy rice pudding is infused with cardamom, bay, lemon, and vanilla.
- The dish offers a contrast between cold, tangy pears and hot, spiced pudding.
- Toasted pistachios are added as a garnish for color and crunch.