Easy Dessert

Alanna Sapwell’s rice pudding with honey-glazed pears and pecans

Name: Alanna Sapwell's rice pudding with honey-glazed pears and pecans recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 250g arborio rice; 1l milk; 3 fresh bay leaves; 2 vanilla beans, split, seeds scraped; 300g caster sugar; 5 platinum-strength gelatine leaves, soaked in cold water for 5 minutes; 400ml thickened cream, whipped to soft peaks; Roasted pecans, to serve; 30.00 ml extra virgin olive oil; 3 large firm pears, cut lengthways into 6 wedges, cored (see recipe notes); 180g honey; 8 sprigs thyme (optional), plus extra fresh sprigs, to serve; 140g cold salted butter, cut into 1cm pieces

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Bay leaf rice pudding with honey-glazed pears and pecans — Brett Stevens

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by Alanna Sapwell

Jun 19, 2026

“This dish is comforting and budget-friendly, made with everyday ingredients, yet full of depth. It plays beautifully with hot and cold, soft and crunchy contrasts, all in a single bite. Best of all, it can be prepared ahead of time, so it’s ready to go if life gets busy.” – Alanna Sapwell.

You’ll need to start this recipe 3-4 hours ahead.

250g arborio rice
4 cups (1L) milk
3 fresh bay leaves
2 vanilla beans, split, seeds scraped
300g caster sugar
5 platinum-strength gelatine leaves, soaked in cold water for 5 minutes
400ml thickened cream, whipped to soft peaks
Roasted pecans, to serve

Honey-glazed pears

1 1/2 tbs extra virgin olive oil
3 large firm pears, cut lengthways into 6 wedges, cored (see recipe notes)
180g honey
8 sprigs thyme (optional), plus extra fresh sprigs, to serve
140g cold salted butter, cut into 1cm pieces

Method

1.

Place rice, milk, bay leaves and vanilla pods and seeds in a large non-stick saucepan. Bring to a simmer over medium-high heat. Reduce heat to low and cook, stirring frequently, for 15-18 minutes, until rice is soft, with no ‘bite’ remaining. Remove from heat.
2.

Squeeze excess water from gelatine leaves. Stir sugar and gelatine through the rice until combined. Spread rice over a large deep baking tray and cool to room temperature. Discard vanilla pods and bay leaves, then fold through whipped cream. Refrigerate for 2-3 hours, until mixture has the consistency of whipped cream.
3.

Meanwhile, to cook the pears, heat oil in a large, non-stick frypan over high heat. Add pear wedges, one cut-side down, and cook for 2-3 minutes, until deep golden, then flip onto the other cut side and cook for another 2-3 minutes. Add honey and thyme, if using, and swirl pan until the honey is bubbling. Remove from heat. Gradually add the butter while swirling the pan, to help it melt and form a sauce. Stand pears in pan until room temperature and sauce has slightly thickened.
4.

To serve, divide rice among bowls, top with pears, drizzle with honey sauce and scatter with roasted pecans and extra thyme, if using.