Brischtner Nytlae

Ingredients

16 pears
400 ml wine
1 stick cinnamon
1 clove
30 ml honey
36 gr butter
200 ml milk
26 gr unpolished rice
16 gr kefir
30 ml whipped cream
1/2 its volume
3 drops of lemon juice

Instructions

Add a pinch of salt, stir in the rice and cook until tender. Stir the butter into the rice. Let cool. Add some sugar (if necessary !), mix in the walnuts, stir in the kefir and the whipped cream. SERVING: Rice and pears should be served at room temperature. Arrange on dessert plates. Pour sauce around pears and rice-pudding. Garnish with chopped angelica (or other 'fruits confits').