Rice Pudding With Fresh Fruit - cooking recipe

Ingredients

1/2 cup short-grain rice
3 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon Pernod or 1 tablespoon pastis
2 pears, fresh or canned
to taste raspberries, fresh or frozen (thawed)
1 teaspoon anise seed

Preparation

In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover.
Cook 1 hour, stirring occasionally.
Remove from heat. Add vanilla and Pernod.
Cool, then refrigerate at least 3 hours.
Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds.