Rice Pudding With Fresh Fruit

1. 1

   In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover.

2. 2

   Cook 1 hour, stirring occasionally.

3. 3

   Remove from heat. Add vanilla and Pernod.

4. 4

   Cool, then refrigerate at least 3 hours.

5. 5

   Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds.

No additional tips available.