1.Combine rice, coconut milk, ¼ cup of the sugar, ground cinnamon and vanilla paste in a medium saucepan. Bring to a simmer; simmer over low heat, stirring, for 5 minutes or until heated through.
2.Meanwhile, combine honey and remaining 2 tablespoons sugar in a small frying pan over medium heat, stirring until sugar dissolves. Add apricot; cook, stirring, for 2 minutes or until coated and heated through.
3.Divide rice pudding among bowls; top with pears, yoghurt and apricot mixture.
Pear poaching liquid can be used in smoothies and to soak oats for bircher muesli or to moisten cakes. You could serve this pudding with vanilla ice-cream.Note