Creamed rice with caramelised peach and wattleseed

This bowl of warmth and cosiness has a few extra-special touches – vanilla bean seeds, finely ground wattleseed, and a crown of juicy bronzed peaches.

Creamed rice with caramelised peach and wattleseed Credit: Kitti Gould

• serves

  2

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

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Homage To Grandma

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Watch The Full Episode Here

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"This is my version of a dish that my grandmother used to cook for my grandfather when I was a kid, it was his favourite dessert."

Ingredients

• 1 litre (4 cups) full cream milk
• 110 g (½ cup) caster sugar
• 1 vanilla bean, halved lengthways, seeds scraps
• 110 g (½ cup) short grain rice such as arborio
• 5 g toasted finely ground wattleseed

Caramelised peaches

• 50 g caster sugar
• 50 g unsalted butter
• 1 peach, halved and seeded

Instructions

1. Pour the milk into a heavy-based saucepan, then add the sugar and vanilla bean seeds. Place over medium -high heat and bring to the boil, stirring occasionally.
2. Rinse the rice well in a sieve under cold running water. Once the milk has come to the boil, stir the rinsed rice into the pan and reduce the heat as low as possible. Cover with a tight-fitting lid and cook for 1 hour, stirring every 5-10 minutes to prevent sticking and burning.
3. Once the rice is fully cooked, remove from the heat and stir in the ground wattleseed. Cool slightly before serving.
4. Meanwhile, for the caramelised peaches, heat a heavy-based frying pan over medium heat. Add the sugar and butter and cook, stirring occasionally until a dark but not burnt caramel forms. Place the peach halves in the pan, cut-side down and cook until golden. Flip the peach halves and cook on the skin side until just tender.
5. Serve the warm creamed rice with the caramelised peaches.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Homage To Grandma

Watch The Full Episode Here

G

Watch The Full Episode Here

G

"This is my version of a dish that my grandmother used to cook for my grandfather when I was a kid, it was his favourite dessert."