Leftover Rice Pudding with Poached Peaches
Cooking too much food is one of the leading causes of food waste. Trying to portion the amount of rice to cook can be tricky. A great way to use up leftover rice is to turn it into a tasty rice pudding full of new flavour. This recipe tops the rice pudding with some poached peaches, but any poached fruit works great!
Serves 4
Ingredients
400g cooked rice (any plain white variety of rice works)
450ml milk (cow’s milk, plant-based, or coconut milk)
350g sugar
2 tsp vanilla extract
2 peaches, stone removed and cut into wedges
2 tbsp honey (optional)
1 tsp cinnamon powder (optional)
Method
Place the cooked rice, milk, 50g of the sugar, and 1 tsp of vanilla extract into a saucepan. Place over a low heat and stir regularly for about 15-20 minutes until thick.
Meanwhile, make the poached peaches. In another saucepan, bring the remaining sugar and 400ml of water to a boil with the remaining teaspoon of vanilla extract. Turn the heat down and simmer for 5 minutes.
Remove the syrup from the heat and add the cut peaches. Let them sit in the hot syrup until the rice pudding has finished (roughly 10 minutes). They should be soft and glossy but still hold their shape.
Divide the rice pudding amongst 4 bowls. With a slotted spoon or fork, remove the peaches from the syrup and place on top of the rice pudding. If using, drizzle with some honey and dust with a little cinnamon.
The leftover peach syrup can be chilled and diluted with water to make a refreshing peach drink.
Variations
Try replacing the peaches with fruits that need to be used up, such as apples, pears, or bananas all cooked the same way.
Alternatively, try a few handfuls of frozen mixed berries in the syrup cooked until soft. If you don’t have time to poach the fruit, tinned fruit works well, such as tinned peaches or apricots.
Or a spoonful of your favourite jam on top of the rice pudding when you serve.
Recipe courtesy of Rowen Halstead
