Pear Conde

Serves: 12-16 (makes 2 x 20cm flans)

Ingredients

• 120g washed short grain rice
• 500ml Millac Gold Double
• 500ml Viva whole milk
• 100g sugar
• 480g canned drained pear halves
• 3-4 drops vanilla extract
• 60g apricot jam

Method

Place the Millac Gold Double and milk in a thick bottomed pan and bring to the boil

Add the washed rice, stir to the boil

Simmer gently stirring frequently until the rice is cooked

Mix in the sugar and vanilla extract and remove from the heat

Pour into two 20cm flan rings (with removable bases) and place in the fridge to cool

Lightly heat the apricot jam pass through a sieve and put aside

Once rice has cooled, dress with pear halves and brush with the apricot jam