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Rice Pudding with Cuvée Riche Caramelised Pears

If you’ve been to the winery recently, you may have had the opportunity to try one of our most popular desserts, Cuvée Riche Caramelised Pears with Rice Pudding. This exquisite dessert combines the richness of Arborio rice pudding with the delicate sweetness of caramelised pears infused with the sparkling decadence of Cuvée Riche. Chef Josh Smyth has kindly shared the recipe so you can enjoy at home. The best part? Once you’ve used a glass for the recipe, you have the rest of the bottle to enjoy as the perfect pairing to the dish! 



From CHANDON Chef Joshua Smyth, 5 portions.


  • 75g Arborio rice

  • 500ml of milk

  • A pinch of salt

  • 75g caster sugar

  • 1 vanilla bean, split

  • Cream, to desired consistency

For the caramelised pears:

  • ½ large pear per person

  • 25g caster sugar

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground cardamom

  • Olive oil, for cooking

  • 200ml CHANDON Cuvée Riche sparkling wine

  • Foil, for covering

  • Edible flowers (e.g., violets), for garnish



  1. In a pot, cover the Arborio rice with water and bring it to a boil. Then strain the rice.

  2. Gently cook the strained rice on the stove, along with all the other rice pudding ingredients (milk, salt, caster sugar, and split vanilla bean), until the rice becomes tender.

  3. While the rice is still hot, remove the vanilla pod.

  4. Place the rice pudding in the fridge and cover it with a cartouche of baking paper to chill.

  5. Once the pudding is cold, gently fold in the desired amount of thickened cream.

  6. In a separate bowl, combine caster sugar, ground cinnamon, and ground cardamom for the caramelised pears.

  7. Peel, half, and core the pears. Generously coat the pear halves with the sugar-spice mixture.

  8. In a hot pan with a touch of olive oil, carefully cook the pears until they turn golden, being cautious not to burn them as they colour quickly.

  9. Once the pears are golden, turn them over and deglaze the pan with a glass of Cuvée Riche. Cover the pan with foil and bake in the oven for approximately 30 minutes or until tender (test with a skewer).

  10. Allow the pears to cool slightly in the syrup, then serve, pouring the cooking liquor over the plated pears.

  11. Garnish with edible flowers, such as violets, for an elegant touch.

  12. Serve the Rice Pudding alongside the caramelised pears for a delightful dessert.

  13. Enjoy your delicious dessert, and don’t forget the rest of the Cuvée Riche for a delicious wine pairing.



Rice Pudding with Cuvée Riche Caramelised Pears





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