Creamy Rice Pudding with Peaches in Lemon Syrup
1.
After washing the peaches, cut each into 8 pieces. Put it in a large bowl and set aside.
2.
In a deep boiling pot, pour 2 measuring cups of water, sugar, lemon juice and zest, and heat until the sugar is completely melted.
3.
Pour the cooked lemon syrup into a bowl with peach flesh.
4.
After stirring, cover the top with a saucer so that all the peach flesh is soaked in sugar water. Put it in the refrigerator for at least 4 hours.
5.
Wash the rice grains and grab the excess water. No need to soak in water.
6.
In another deep pot, pour 4 cups of milk, vanilla extract and remaining sugar, stir and cook until the sugar dissolves.
7.
Add white rice, turn on low heat, and cook slowly.
8.
It needs to be stirred continuously during this period, otherwise it will be easy to paste the bottom. Cook for about 35 minutes, until the milk is almost dried, thickened and the rice grains are plump. Set aside to cool after cooking.
9.
At the same time, chop the pistachio nuts for decoration.
10.
Finally install the plate. First scoop a spoonful of rice pudding, then add two slices of peach flesh, scoop in two spoons of lemon syrup, and finally sprinkle a little pistachio nuts.
Tips:
Lemon syrup peach meat can be made one day in advance.
If the rice pudding is made in advance, you can pour 1/2 cup of milk back to the oven and reheat it before tasting. It can also prevent the rice grains from clumping and freezing.
Friends who don’t like peaches can also use other fruits.
The sweetness can be adjusted freely.
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