Black Sesame Pear Rice Custard

Name: Black Sesame Pear Rice Custard
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cooked white rice; 2 large eggs; 1 1/2 cups whole milk; 1/3 cup light brown sugar; 1 ripe pear, peeled and diced; 1 tablespoon black sesame seeds; 1 teaspoon vanilla extract; 1/2 teaspoon ground cardamom; 1/4 teaspoon kosher salt; 2 tablespoons unsalted butter, melted; 1/3 cup sliced almonds; Plain yogurt, for serving

Creamy rice custard, ripe pear, and black sesame make a gently spiced dessert for cool evenings.

Prep: 10 · Cook: 25 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (138 reviews)

INSPIRED BY

This original custard plays with the familiar comfort of rice pudding and the toasted depth of black sesame.

Story

Casey loves a dessert that can be spooned warm before the dishes are done. Pear makes this custard softly fragrant, while black sesame adds a toasty note that keeps the sweetness in check. If a little yogurt lands on top, that is not optional in my kitchen.

By Casey

Ingredients

2 cups cooked white rice
2 large eggs
1 1/2 cups whole milk
1/3 cup light brown sugar
1 ripe pear, peeled and diced
1 tablespoon black sesame seeds
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1/3 cup sliced almonds
Plain yogurt, for serving

Instructions

Heat the oven to 350 F and butter a 9-inch baking dish. Whisk the eggs, milk, brown sugar, vanilla, cardamom, and salt in a bowl.
Fold the cooked rice and diced pear into the custard mixture until evenly coated.
Pour the mixture into the prepared dish and drizzle the melted butter over the top.
Bake for 15 minutes, then sprinkle with the black sesame seeds and almonds.
Continue baking for 10 to 12 minutes until the edges are set and the center has a slight wobble.
Cool for 10 minutes before spooning into bowls. Serve warm or chilled with plain yogurt.

Chef Tips

Use a ripe but firm pear so it softens without disappearing.
Stir the rice into the custard while it is loose and separate for the smoothest texture.
Add the sesame near the end so it stays aromatic.
The chilled version slices more neatly than the warm version.

Cook's Notes

**Rice:** Use fully cooked, cooled rice with separate grains.
**Pear:** Choose one that yields slightly when pressed but is not mushy.
**Custard:** Look for a gentle wobble in the center before pulling it from the oven.

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