White Peaches are one of my favourite fruits. White Peaches and Prosecco for Bellini’s are some of my favourite memories of Italy. This is an awesome way to use up left over rice and an old recipe from my childhood with a modern twist. White Peaches and Honey with Rice Pudding is amazing . . . . .
4 Large Eggs
3 White Peaches
1/2 cup Sugar
2 cups Cooked Rice
2 t-spoons Cinnamon
2 t-spoons Vanilla Essence
1 Tablespoon Honey
Pre-heat the oven to 180 C . Combine the rice and the sugar in a large bowl.
Cut 4 cheeks from the white peaches and dice the remaining fruit and add the diced segments into the rice mixture.
Add the vanilla essence and the honey.
Add the eggs and beat vigorously.
Add the cream and the cinnamon. Combine well.
Divide the mixture between the 4 ramikins and place onto an oven tray.
Garnish with the Peach cheek and a little cinnamon.
Bake in the Pre-Heated oven for 40-45 minutes until golden brown.
Serve hot with ice-cream or cream. Perfect !