Put milk to boil and to it add - 100 g of sugar, a pinch of cinnamon, 2 tbsp honey, grated lemon peel, coconut flakes, 3 drops of cognac and tbsp cocoa. Once the milk boils add the rice. Boil the mixture over low heat, stirring to not burn. At the same time another hot plate melting the butter and add the peeled and diced pear. Put her 50 g sugar, 2 tbsp honey, a pinch of cinnamon and 2/3 drops of cognac. Burke pear while poizpari water removed and add caramelised pear to rice. When fully softened rice, poured it into bowls. Sprinkle cooled dessert with cinnamon, coconut and decorate with lemon slices rolled in sugar.