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Pre-heat the oven to 200C.
Slice the pears in half and with a small spoon or the tip of a sharp knife remove their hard cores.
Arrange the pears cut side-up in a small baking dish and sprinkle with the brown sugar, lemon juice, cinnamon and nutmeg.
Arrange the cubed butter over the pears and bake for 40 minutes, flipping the pears over halfway through.
To make the rice pudding, stir together the milk, pudding rice, sugar and cinnamon stick in a medium saucepan.
Bring to the boil over a high heat before reducing the temperature to medium low.
Cook, stirring regularly, until the liquid is all absorbed and the rice is plump and tender.
Remove the rice pudding from the heat and fish out the cinnamon stick.
Stir in the double cream before dividing between four warm bowls.
Top each with a pear half, some of the caramel sauce from the baking dish and a light dusting of ground cinnamon.