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Rice pudding with peaches

Dessert

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60 mins
(5)
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Method

Cooking time: 60 mins

A spoonful of this creamy rice pudding with peaches might bring some nostalgic memories along with it, and if you fancy a little upgrade, try pairing with a glass of Cremant De Loire.

  1. Preheat the oven to 200ºC/ 180ºC fan/gas mark 6. Put the rice, milk, cream, cinnamon and sugar into a medium saucepan. Over a gentle to medium heat, simmer the rice pudding for 35–40 minutes until the rice has swelled and the liquid is thick. Stir the rice pudding regularly.
  2. Meanwhile, dice the peach halves and spoon a tbsp into 6 x 150ml ramekins. Then put the rest into another saucepan with 4 tbsp of the peach syrup. Gently simmer the peaches for 10–15 minutes, using the back of a spoon to break them down to a compote texture, then set aside.
  3. When the rice pudding has cooked, split between the 6 ramekins. Sprinkle ½ tsp of sugar on top of each, then bake in the oven for 10–15 minutes until bubbling and starting to colour a little on top.
  4. Serve the rice pudding with a dollop of yoghurt or cream and a spoon or two of compote.