Method
For the rice pudding brulée, place the rice, milk, sugar, cardamom pods and butter in a saucepan and bring almost to the boil. Reduce the heat to low, then cover and simmer gently for 30–35 minutes until the rice is tender and most of the liquid is absorbed.
Spoon the rice mixture into four 150ml flameproof dishes and set onto a baking sheet. Arrange the almonds on top, pressing them slightly into the rice. Sprinkle the top of each dish with sugar, and caramelise with a kitchen blow torch. Allow to cool for ten minutes to serve warm.
For the pears, place the pear halves in a saucepan with the apple juice, sugar, orange slices, cinnamon and vanilla pod. Bring to the boil, then reduce the heat and simmer gently for 15–20 minutes until the pears halves are tender.
Remove the pears from the heat and leave to cool in the syrup. Remove the pears with a slotted spoon. Remove the centre cores and carefully slice each half into a fan.
Arrange on a plate and serve with the brulée.