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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine water and tea in a small container. Cover and refrigerate overnight. | 2. Strain the tea and throw out tea leaves. | 3. Combine the liquid, sugar, peppercorns in a large pot and bring to a boil, before simmering. Slip in the plums, making sure they are snuggled in a single layer. Cook for 30 minutes, or until the plums are tender, but not falling apart. | 4. Remove from heat, and let cool until syrup forms, carefully removing the peppercorns. | 5. Soak the rice for 1 hour in cold water, and then drain. Combine with 2 cups water in a large, deep pot and bring to a boil, covering the a lid. Turn the heat on low and let it simmer until just tender (it's okay if there is still some water). | 6. Add the milk, maple syrop and sea salt, stirring frequently until thickened and smooth, about 30-45 minutes. The mixture should be a little thinner than what you should expect rice pudding to be, as it will thicken as it cools. | 7. Transfer into a shallow dish and serve it at room temperature with the pears. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water				0.0	0.0	0.0	0.0
earl grey tea	4	teaspoons		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
black peppercorn	6			-	-	-	-
plum	1 3/4		assorted halved pitted	132.825	32.9752	2.0213	0.8085
brown basmati rice	1	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
milk	4	cups		595.36	46.6528	30.744	31.9152
maple syrup	1/2	cup		409.5	105.588	0.063	0.0945
sea salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.