Roasted peaches with arroz con leche

Roasted peaches with arroz con leche

By
From
Posh Rice
Serves
2
Prep
50 mins

A Spanish-inspired rice pudding infused with cinnamon and lemon, served chilled with warm honey-roasted peaches and cold cream.

Ingredients

Quantity Ingredient
600ml whole milk, plus extra 1 pint, if needed
1/2 lemon, peeled rind
1 cinnamon stick
pinch salt
75g bomba or paella rice
1 1/2 tablespoons caster sugar
1/2 teaspoon vanilla bean extract
3 tablespoons thick cream
2 peaches
clear honey, for drizzling
large knob butter

Method

  1. Heat the milk, lemon rind, cinnamon and salt in a saucepan. Once simmering, tip in the rice and cook, stirring, for 30 – 40 minutes, or until the rice is tender. Add more milk if the mixture becomes too thick. Remove from the heat and stir through the sugar, vanilla and 1 tbsp of the cream. Discard the lemon rind and cinnamon stick. Spoon into serving bowls, leave to cool, then chill for 1 – 2 hours.
  2. When close to serving, preheat the oven to 200°C. Quarter the peaches and place on a parchment-lined baking tray. Drizzle generously with honey and dot with knobs of butter. Roast for 15 – 20 minutes, basting halfway through, then leave to cool a little.
  3. Top the puddings with the peaches and their syrup, a drizzle of honey and a dollop of cream.
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