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 other pastas
2 pears, fresh or canned
a few raspberries, fresh or frozen (thawed)
1 teaspoon anise seeds
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.