This delicious dessert is far removed from the sticky, warm rice puddings served as part of school dinner and makes an elegant and filling dessert for a dinner party.
2 teaspoons butter
3 oz. round-grain rice
2 oz. castor sugar
1 pint milk
1 ½ oz. single cream -½ teaspoon vanilla essence
6 tablespoons peach jam
15 oz. canned peach slices, drained
5 fl. oz. sour cream
2 oz. soft brown sugar
2 tablespoons flaked almonds
Preheat the oven to cool 300 F (Gas Mark 2, 150°C). Grease a 2-pint flameproof dish with the butter and set aside. Place the rice, castor sugar, milk, cream and vanilla essence into the dish and stir well to mix. Place the dish in the oven and cook the rice for 3 hours.
Remove the dish from the oven and beat in the eggs. Set aside to cool.
Preheat the grill to high.
Spread the peach jam over the cooled rice. In a bowl, combine the peach slices and sour cream.
Spoon the peach mixture over the jam, then scatter over the sugar and almonds.
Place the dish under the grill and grill the mixture for 2 to 3 minutes or until the top has slightly caramelized.
Remove the dish from under the grill and serve at once.