Pear & Lime Rice Pudding

Fresh lime zest is always added to my lime fruit rice pudding flavours.  The natural oils give a nice aroma & taste.
I always use the fresh Lime Zest in my fruit rice puddings, so always start by washing them.

This is a wonderful Spring/Summer flavour. It has a fresh lime taste and a gentle spring soft color and texture.

I remember the first time I experimented with these 2 fruits together. In my head, the idea didn't sound like a natural marriage of flavour profiles but was I surprised when I tasted it! Pears are another of my favorite fruits to work with. I know I sound like I have a lot of favorite fruits, and I do, but ripe pears are very fun to work with. I usually pick 'just ripe' Bartlett or Forelle Pears. They have a wonderful butteriness when cooked and aren't grainy at all. I always use fresh lime juice & zest in my lime flavors. The fresh lime zest adds a touch of color and the oils in the skin add a wonderful fragrance to the pudding.

This is a very soft rice pudding, thanks to the fresh lime juice. For the non texture lovers in the crowd, you will appreciate this recipe. The directions call for removing a 1/2 cup of the cooked pear before the rest of the sauce is blended. Once the reserved pears are removed, they can be chopped into smaller pieces and added back into the fruit sauce after you have blended the rest. This will give your fruit rice pudding more texture and color. Plus, I just love finding a piece of perfectly cooked poached pear on my spoon. If you really don't want texture, then you can omit this step and just blend all of the pears into a puree.

Fresh pears are poached and then fresh lime juice added for this fruit rice pudding flavour.
I find that ripe Bartlett and Forelle Pears give the nicest creamy texture when poached.

What you will need:

2 medium sized pots with lids, a long metal spoon, a rubber spatula, a strainer fit into a bowl, a cutting board & knife, measuring spoons & cups or a kitchen scale (if you have one), a wire whisk (if you have one), a heat proof/food safe container with lid, a citrus zester or kitchen grater, a juicer (if you have one), a small bowl


32 oz/2 lbs whole pears

15 oz Calrose medium grain rice

1 + 12 oz coconut milk (14 oz in a regular can)

10 oz sugar

5.5 oz fresh lime juice

1/4 tsp ground dry ginger

fresh lime zest


  1. Place the Calrose rice in a strainer, set inside a bowl. Rinse the Calrose rice in water. Strain & repeat 2 more times. Set aside to drain.

  2. Wash the fresh ripe pears with a mild dish soap in warm water. Half & core the pears. Leaving the skin on, chop the pear into medium sized pieces. Set aside.

  3. Wash the fresh limes with a mild dish soap in warm water. Using a zester or a kitchen grater, remove the outer lime zest from the limes. Set aside.

  4. In a fruit juicer or, using your hands, squeeze the lime juice out of the limes until you have 5.5 oz of juice. Place the fresh lime juice in a medium sized pot with 2 oz of water and 2 oz of sugar. Bring the mixture to a medium boil, stirring to dissolve the sugar. Reduce to a simmer. Add the fresh lime zest into the lime juice and allow to cook on a low heat for 5 minutes.

  5. Remove the juice and set aside. Using the same pot (no need to wash it first), add the fresh pears (skin on), 8 oz of water and 8 oz of sugar. Bring the pear mixture to a medium boil, covered. Then reduce the heat to a simmer and allow the pear to continue cooking another 10 minutes or so, until a fork can be easily inserted into the pear pieces.

  6. In the second medium sized pot, place 32 oz of water and 1 oz of coconut milk. Place on a medium heat, covered. When it comes to a boil, add the rinsed and drained Calrose medium grain rice. Stir to ensure that the rice isn't sticking to the bottom of the pot. Reduce the heat to the lowest setting. Cover and set a timer for 20 minutes.

  7. Remove 1/2 cup of the cooked pear pieces and set aside. Using an immersion or upright blender, puree the rest of the pear sauce. Chop the reserved pear pieces into smaller bits and add them back to the pureed fruit.

  8. To the pear sauce, add 12 oz of coconut milk, 12 oz of water and 1/4 tsp of ground dry ginger. Allow the fruit mixture to come to a medium boil. Add the lime juice mixture to the pear mixture. Reduce the heat to a simmer. Continue to cook, covered.

  9. Once the rice has cooked for the 20 minutes, turn off the heat and leave it to continue to cook and absorb more liquid for an additional 10 minutes, covered. After the 10 minutes rest time, empty the cooked Calrose rice into the hot pear sauce. Using a wire whisk break up any clumps of hot cooked rice so that it is well incorporated throughout the sauce.

  10. Bring the Pear & Lime fruit rice pudding back to a medium boil. Turn off the heat and empty the rice pudding into a heat proof/food safe container. Allow the pudding to rest, covered, on the counter or on a wire rack for 15 to 20 minutes.

  11. You can now enjoy a piping hot bowl of fresh Pear & Lime rice pudding or you can place it in the fridge to cool completely. It will keep for up to 2 weeks in the fridge, covered. Or, you can portion and package it into smaller freezer grade containers and freeze it for up to a few months.

  12. Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients and Basic Cooking Techniques blog posts for more tips and tricks on making your very own fruit rice pudding.

  13. I prefer this flavor eaten cold or room temperature versus hot. The flavors just come through better when it's cooled.

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