Creamy rice pudding with lemon syrup and peaches
Overview
This fusion of Chinese and Western desserts is perfect for summer. It’s easy to make, requires no oven or whisk, and can be made a day in advance. The peaches soaked in lemon sugar water exude a very fresh aroma, and when paired with the milky rice pudding, a fresh feeling hits your face; the crunchy pistachio kernels contrast sharply with the thick and soft rice grains, adding layers of texture. This dessert will definitely wow you!
Tags
Ingredients
Steps
-
Wash the peaches and cut each into 8 pieces. Place in a large bowl and set aside.
-
In a deep saucepan, add 2 cups of water, sugar, lemon juice and zest and heat until sugar is dissolved.
-
Pour the cooked lemon sugar water into the bowl containing the peach flesh.
-
Stir evenly and cover it with a plate so that all the peach flesh is soaked in the sugar water. Chill in the refrigerator for at least 4 hours.
-
Wash the rice grains and remove excess water. No need to soak in water.
-
In another deep pot, add 4 cups of milk, vanilla extract and remaining sugar and stir until sugar dissolves.
-
Add the white rice, turn on low heat and cook slowly.
-
You need to stir constantly during this period, otherwise it will easily burn to the bottom. Cook for about 35 minutes, until the milk is almost dry, thick and the rice grains are full. After cooking, set aside to cool.
-
Meanwhile, chop pistachios and use for garnish.
-
Finally plate it. First scoop a spoonful of rice pudding, then add two slices of peach flesh, spoon in two spoons of lemon sugar water, and finally sprinkle with a few pistachios.
