Made from mostly store cupboard ingredients this peach honey and rose rice pudding recipe is lush. Grand enough for dinner and basic enough for supper or tea or even breakfast! The fruity bite of the peach cuts through the creaminess of the rice and the rose and lime give it a fragrant lilt that is just delicious.

Serves 4 or 2 if you want large portions

Ingredients

110g or ½ cup of pudding rice

1 ½ cups 380ml of full fat or semi skimmed milk with 1 tablespoon cream

2 tblsps runny honey

Large tin of sliced peaches in fruit juice or syrup

1 lime

1 teaspoon of Petals of the Valley Welsh Rosewater (Rosa Damascena), extra for spritzing

1 tablespoon of cream (optional)

Method:

Put the rice, milk and honey in a saucepan add the cream if using. Bring to a gentle boil. Stir. Then cover and lower the temperature to simmer for about 30 minutes until the rice is completely cooked and creamy in texture. Stir every 5 minutes or so.

Whilst it’s cooking, grate the zest of the lime and put aside.

Drain the peaches and cut each slice into about 8 small chunks.  Save a few chunks to decorate. Put the peach chunks in a small bowl, add the juice of ½ the lime, the rosewater and the cream. Stir well and put aside (but not in the fridge).

When the rice is ready, let it stand for 5 minutes, then stir in the contents of the bowl. Divide up into individual ramekins or put in a suitable sized serving bowl. Top with the decoration chunks, sprinkle with the zest and then just before serving spritz with rosewater.

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