|1 tins tin||peaches peach||
|100 g g||paella rice paella rice||
|400 ml ml||whole milk whole milk||
|200 ml ml||double cream double cream||
|1 tsp tsp||cinnamon cinnamon||
|3 tbsp tbsp||icing sugar icing sugar||
Rice pudding with peaches
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.
- 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.
- 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.
- 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.
- Serve the rice pudding with a dollop of yoghurt or cream and a spoon or two of compote.