This summertime rice pudding can be served warm or chilled.
1 person made this
1 tablespoon caster sugar or honey
1 pinch salt
125g short grain rice
6 to 7 ripe peaches
single cream (optional)
raspberries or strawberries to garnish
Method Prep:10min › Cook:40min › Ready in:50min
Add milk, sugar, salt and rice to a saucepan and bring to the boil. Reduce heat and simmer at very low temperature till milk is absorbed, 20 to 30 minutes.
Meanwhile bring a pot with water to the boil. Blanch peaches for 1 minute, then remove and let cool long enough to remove skins without burning yourself. Remove stones, cut peaches into chunks and puree till smooth. If you like it creamier stir in a swig of cream.
Serve rice pudding warm or chill before serving. Scoop rice pudding onto deep places, arrange peach puree around it and decorate with berries.