Creamy peach rice pudding with a lemon and cinnamon kick, one of those simple healthy desserts that the whole family enjoys. Serve it as a breakfast as well, if you are looking for an alternative to the good old porridge.
When l hear the word dessert, the first thing that comes to my mind must be chocolate, rich whipped cream, or any other heavy buttery sweet treats. But what about a lighter, healthier dessert that you can indulge in without having to hit the gym hard after?
This lovely peach rice pudding is the answer. So milky and light, that one portion can never be enough. And because it’s low in sugar, little ones can safely enjoy it too. It must have been my favourite dessert when l was little, together with the Semolina pudding.
Top it with any other fruit if you like, and throw in some nuts as well, and you are good to go. A healthy and filling recipe to keep you happy. Yum!
For rice puddings, the best rice is the round Arborio type, like the one you would use in a risotto. The long grain one can change the texture and consistency slighty, and might not make a creamy pudding.
The rice pudding is pretty popular in the UK, so supermarkets sell packages of rice specifically for pudding. But if you can’t find that, not to worry.
I must say, though, that it mine doesn’t and would never taste like grandma’s. She never uses exact amounts, yet her rice is so heavenly creamy and tasty.
In Romania we have one particular day in summer time when, to remember the loved one who no longer are with us, we make rice pudding and top it with cinnamon and seasonal fruit and share it to neighbours and people who are in need. It’s a very nice tradition that l have always loved.
Give this pudding a go, it’s delicious and so easy to make.
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Peach rice pudding with a lemon kick, an easy recipe that can be enjoyed either for breakfast or as a dessert.
- 1 cup pudding rice
- 3 cups semi-skimmed milk
- lemon zest from one lemon
- 1 tsp ground cinnamon
- 1 tsp vanilla sugar
- 1 tbsp caster sugar
- 200 g canned peaches (1/2 cup)
Rinse the pudding rice with plenty of water until the water runs clear. If you do not have rice pudding, any other short grain rice should do.
Pour 2 cups of water in a large pan and boil the rice for 10 minutes.
Drain the water and set aside.
In another large pan, add the milk, zest of one lemon, cinnamon and sugar and bring to a boil.
Add the rice and cook on a low to medium heat whisking continuously, otherwise the rice will stick to the pan once the milk starts to evaporate.
Cook until the rice is tender and all the milk is fully absorbed.
Transfer to a bowl and top with with chopped canned peaches.
Serve hot or cold from the fridge.