Creamed Rice & Honey Macadamia Pears

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

Step-by-step instructions

1. 1

   Put the rice, 750ml water, milk and sugar in a pot.

2. 2

   Remove the seeds from the vanilla bean and add the bean itself. Bring to the boil.

3. 3

   Reduce the heat and simmer for 20 minutes, stirring regularly, or until the rice is tender.

4. 4

   Blend the custard powder with 2 tablespoons water and stir through the rice mixture.

5. 5

   Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens.

6. 6

   Remove from the heat, cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears.

7. 7

   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.

8. 8

   Remove the vallina bean and spoon the creamed rice into bowls. Stand pear slies upright at the edge of each bowl.

9. 9

   Sprinkle with chopped macadamias.