Creamed Rice & Honey Macadamia Pears - cooking recipe

Ingredients

1 cup arborio rice (risotto)
750 ml water
500 ml milk
2 tablespoons soft brown sugar
1 vanilla bean, cut in half lengthwise
2 tablespoons custard powder
3 tablespoons honey
1 teaspoon ground cinnamon
2 large beurre bosc pears, pealed and cut into thick lengthwise slices
4 tablespoons macadamia nuts, roasted and chopped

Preparation

Put the rice, 750ml water, milk and sugar in a pot.
Remove the seeds from the vanilla bean and add the bean itself. Bring to the boil.
Reduce the heat and simmer for 20 minutes, stirring regularly, or until the rice is tender.
Blend the custard powder with 2 tablespoons water and stir through the rice mixture.
Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens.
Remove from the heat, cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears.
Gently heat the honey and cinnamon in a shallow fry pan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat.
Remove the vallina bean and spoon the creamed rice into bowls. Stand pear slies upright at the edge of each bowl.
Sprinkle with chopped macadamias.