To begin, start making the rice pudding. In a deep, non-stick pan, combine the pudding rice, milk and sugar and bring to a full simmer. Turn down the heat to a moderate simmer before adding the saffron and ground cardamom. Cook the rice pudding for approximately 30–35 minutes

Meanwhile, make the poached pears. Heat the water and sugar in a large pan until the sugar has dissolved before adding the whole spices. Peel, core and trim the pears before cutting them into quarters, removing any stems

Add the pears to the liquid, making sure that they are fully immersed, otherwise exposed parts may discolour. Turn the flame to a low simmer and cook the pears for about 20 minutes, or until tender

When the rice has been cooking for 30–35 minutes, add the coconut milk and rose water and cook for a further 5–10 minutes or until the rice is tender

Whilst the rice pudding is cooking, heat a non-stick frying pan and gently toast the desiccated coconut until it catches a golden colour. Allow the desiccated coconut to cool

Divide the rice pudding between bowls and place slices of poached pear on top. Sprinkle with the toasted desiccated coconut and serve