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Spanish Olive Oil Rice Pudding With Poached Peaches

Justine Schofield prepares a classic rice pudding offset perfectly with juicy poached peaches


  • ¼ cup toasted walnuts

  • ¼ cup tasted almonds

  • 1 tsp. cinnamon

  • 1 tbs. extra virgin olive oil from Spain

  • Rice Pudding

  • 3 tbs. extra virgin olive oil from Spain + extra 3 tbs.

  • 250g medium grain rice

  • 1L milk

  • 2 egg yolks

  • 50g caster sugar

  • Poached Peaches

  • 2 -3 peaches, halved and stone removed

  • 2 cups water

  • 1 cup caster sugar

  • 1 vanilla bean, seeds scrapped

  • 1 cinnamon stick


  • Peaches :

  • 1.

    To poach the peaches, combine water, caster sugar, vanilla bean and cinnamon in a pot and bring to the boil.

  • 2.

    Boil for 2-3 minutes or until a thin syrup forms.

  • 3.

    Now turn down to a gentle simmer and add the peaches.

  • 4.

    Cover with a piece of baking paper and cook for 5-6 minutes.

  • 5.

    Heat 3 tablespoons of olive oil from Spain in a medium saucepan.

  • 6.

    Add the rice and stir for a few minutes until translucent.

  • 7.

    Now add the milk and cook for 15 minutes on a medium to low heat.

  • 8.

    Stir the rice regularly so it does not stick to the bottom.

  • 9.

    Whisk the sugar and eggs until pale and thick.

  • 10.

    Add to the rice and stir over the gentle heat for another 5 minutes.

  • 11.

    Allow the pudding to cool slightly before gently folding in the last 3 tablespoons of Spanish olive oil.

  • 12.

    In a dry pan toast the walnuts and almonds with the cinnamon until golden brown. Remove from the heat and drizzle with the 1tbs. of Spanish olive oil.

  • 13.

    To serve, spoon the rice pudding into individual bowls or glasses. Top with a small dollop of yoghurt, quartered peaches and finally garnish with the nuts.

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