3\/4 C. Arborio rice or medium-grain white rice
\n2 C. water
\n2 large firm but ripe Anjou pears, peeled, cored, cut lengthwise into 1\/4-inch-thick slices
\n1\/4 C. fresh lemon juice
\n4 T. sugar
\n1 tsp. grated lemon peel
\n1\/8 tsp. ground nutmeg<\/p>\n
Combine rice and 2 C. water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly. Preheat oven to 400\u00b0F. Combine pears, lemon juice, 3 T. sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 T. sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls.<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 C. Arborio rice or medium-grain white rice 2 C. water 2 large firm but ripe Anjou pears, peeled, cored, cut lengthwise into 1\/4-inch-thick slices 1\/4 C. fresh lemon juice 4 T. sugar 1 tsp. grated lemon peel 1\/8 tsp. ground nutmeg Combine rice and 2 C. water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly. Preheat oven to 400\u00b0F. Combine pears, lemon…<\/p>\n