Chilled rice pudding with whiskey peach compote

Cooking with Paula McIntyre

Chilled rice pudding with whiskey peach compote 200g pudding rice 400ml double cream 100ml whole milk 150ml Greek style yoghurt 1 teaspoon vanilla paste 100g castor sugar

Place the rice, 300ml of the milk and sugar in a pan and cook, stirring frequently until rice is soft – about 25 minutes. Turn into a bowl and cover the surface with cling to prevent a skin forming. Cool and then chill. Whip the remaining cream and fold into the chilled rice with the yoghurt.

Whiskey peach compote

4 ripe peaches 50g butter 50g soft brown sugar 75ml whiskey

Bring a pan of water to the boil and have a bowl of iced water on the side. Score the top of the peaches and place in boiling water for 10 seconds and then transfer to the iced water. Peel the peaches, cut in half, remove stone and cut into 1cm dice. Cook the butter and sugar in a frying pan until the sugar starts to melt. Add the whiskey and peaches and cook until caramelized and coated with the sauce. Spoon the rice pudding into bowls and top with the peaches.