Creamy rice pudding with caramelised pears

1. Preheat oven to moderately slow, 160°C. Brush a deep, 6-cup casserole dish liberally with melted butter.
   
2. Combine all ingredients in dish. Bake, covered, for 1 hour until rice is creamy and almost tender, stirring occasionally. Remove lid. Stir and cook further 30 minutes, uncovered, adding more milk as required.
   
3. CARAMELISED PEARS. Meanwhile, melt the butter in a frying pan over medium heat until foaming. Add the pears and cook, stirring occasionally, for 4-5 minutes or until tender and golden brown. Blend in the sugar and cream and cook, stirring occasionally, for 2-3 minutes until sauce thickens slightly. Serve pudding with topped with pears.