Armenian rice pudding (Gatnabour)

Instructions

1. In a small saucepan, bring the milk to the boil, then remove from the heat and set aside. In a second saucepan, combine 1 cup water with the soaked rice and bring to the boil over medium heat. Stir, reduce the heat to low and cook for 10 minutes, or until 90% of the water has been absorbed.
2. Gradually add the hot milk to the rice, one ladleful at a time (similar to cooking a risotto), allowing the rice to absorb the milk before adding more. Cook on low heat for 20 minutes, stirring occasionally. Add the sugar and cook for a further 5 minutes, to prevent the rice from sticking to the base of the pan. Once the sugar has dissolved, the rice is thick and creamy, remove from the heat and allow to cool slightly.
3. Divide the rice pudding between bowls, cover and refrigerate until completely chilled.
4. To make the pears, combine the sugar, water, saffron, cinnamon quill and lemon juice in a large saucepan. Bring to the boil.
5. Peel the pears, halve and core using a Parisian scoop. Reduce the poaching liquid to a simmer, then place the pears in. Cover with baking paper and a plate to submerge in the liquid. Cook gently for 15 minutes, or until a knife inserts easily into the pears with no resistance. Remove from the heat and cool to room temperature, then refrigerate. The pears will keep for 1 week in the fridge.
6. When ready to serve, bring the pears to room temperature. Slice into strips. Sprinkle the gatnabour with ground cinnamon and top with the pears.