Spiced Coconut Rice With Caramelised Pears
- 31 - 60 Minutes
- Serves 4
- 2 x 250g Tilda Coconut Basmati rice
- 4 whole pears, halved and cored
- 1 Tbsp maple syrup (for pears)
- 1 tsp raw sugar
- 2 cups coconut milk
- 1 Tbsp white chia seeds
- 2 tsp vanilla paste
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 Tbsp maple syrup
Heat oven to 180°C
Place pear halves, cut side up, on a baking tray and drizzle with maple syrup. Bake for 15 mins until golden and softened, turning very carefully in the middle.
Place all of the other ingredients, except the raw sugar, into a saucepan and stir to combine. Bring to the boil and then reduce the heat and simmer for 15 min, stirring regularly.
Sprinkle the cut sides of the pears with the raw sugar and then place under a hot grill until the edges caramelise - or use a kitchen blowtorch.
Serve the rice, topped with the pears. Add nuts or pepitas if you want crunch.