3/4 C. Arborio rice or medium-grain white rice
2 C. water
2 large firm but ripe Anjou pears, peeled, cored, cut lengthwise into 1/4-inch-thick slices
1/4 C. fresh lemon juice
4 T. sugar
1 tsp. grated lemon peel
1/8 tsp. ground nutmeg

Combine rice and 2 C. water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly. Preheat oven to 400°F. Combine pears, lemon juice, 3 T. sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 T. sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls.