Name: Ginger rice pudding with peach compote
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup cooked rice; 2 1/2 cup milk; 2 5 cm slices fresh ginger; 5 cardamom pods; 1 pinch ground cinnamon; 1/4 cup caster sugar; bought vanilla custard, to serve; 2 tablespoon coarsely chopped unsalted pistachio kernels; Peach compote; 2/3 cup (100g) dried peaches; 1/4 cup caster sugar

Ingredients

1 cup cooked rice

2 1/2 cup milk

2 5 cm slices fresh ginger

5 cardamom pods

1 pinch ground cinnamon

1/4 cup caster sugar

bought vanilla custard, to serve

2 tablespoon coarsely chopped unsalted pistachio kernels

Peach compote

2/3 cup (100g) dried peaches

1/4 cup caster sugar

Method

1.Combine rice, milk, fresh ginger, cardamom, cinnamon and sugar in a medium saucepan over moderately high heat. Bring to the boil, stirring occasionally for 10 minutes or until the rice is soft and the pudding has thickened.

2.Meanwhile, to make peach compote; combine peaches and 1/2 cup water in a small saucepan over moderately high heat. Bring to the boil. Add sugar; simmer, uncovered, for 5 minutes or until peaches are plump and syrup thickens. Remove from heat. Cool slightly.

3.Spoon pudding into serving bowls. Top with peach compote, custard and pistachios.

You can use leftover cooked rice.
Note

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Ingredients

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