Place the 1 ½ cup water in a saucepan with the rice that has been rinsed under cold water.

Bring the rice to a boil and then lower the heat to a simmer, cover and cook for 15-20 minutes until the liquid is absorbed.

Whisk together the milk, cream, eggs, corn flour and spices in a saucepan.

Split the vanilla bean lengthwise and toss it into the pan.

Slowly heat the mixture, stirring constantly so the bottom doesn’t burn.

After it has warmed up a bit, add the honey and continue to cook for another minute or two.

Turn the heat off, remove the vanilla bean, scraping out any remaining seeds from inside the pod and adding them to the pot.

Add the rice to the pot, turn the heat on to medium and stir.

Cook for 5 minutes, stirring, until thick and creamy.

Serve pudding warm, room temperature or chilled, topped with compote and garnish with some chopped pistachios.