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Justine Schofield prepares a classic rice pudding offset perfectly with juicy poached peaches
To poach the peaches, combine water, caster sugar, vanilla bean and cinnamon in a pot and bring to the boil.
Boil for 2-3 minutes or until a thin syrup forms.
Now turn down to a gentle simmer and add the peaches.
Cover with a piece of baking paper and cook for 5-6 minutes.
Heat 3 tablespoons of olive oil from Spain in a medium saucepan.
Add the rice and stir for a few minutes until translucent.
Now add the milk and cook for 15 minutes on a medium to low heat.
Stir the rice regularly so it does not stick to the bottom.
Whisk the sugar and eggs until pale and thick.
Add to the rice and stir over the gentle heat for another 5 minutes.
Allow the pudding to cool slightly before gently folding in the last 3 tablespoons of Spanish olive oil.
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.
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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