Vincent’s Rice Pudding with Pear Compote

Split the vanilla bean lengthwise and scrape out the pulp. Boil the vanilla pulp and also the scraped out pod with the milk, the cinnamon stick and the long grain rice. Turn on the stove to the lowest setting, add the orange and lemon peel and cover the rice with a lid.

30 minutes. Stir repeatedly. Just before the end, add the sugar and a pinch of salt. The long grain rice is ready when it is not completely soft, but still a little firm at the core.

In the meantime, cut the pears into slices and sauté them in a frying pan with butter. Dust with powdered sugar and flambé with the pear brandy. Season the pears with cinnamon and lemon zest.

Separate the eggs and whip the egg whites until stiff. Remove the cooked long grain rice from the stove, remove the vanilla pod and cinnamon stick repeatedly and mix in the egg yolks and Grand Marnier with a wooden spoon.

Now fold in whipped cream and snow.

Serve the rice pudding with the pear compote.

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