Ginger Rice Pudding With Peach Compote - cooking recipe

Ingredients

1 cup cooked rice
1 1/2 cups milk
2 slices fresh ginger, peeled
5 None cardamom pods
1 pinch ground cinnamon
1/2 cup sugar
2/3 cup dried peaches
2 tbsp coarsely chopped unsalted pistachios
None None Vanilla custard, to serve

Preparation

Combine rice, milk, ginger, cardamom, cinnamon and 1/4 cup of the sugar in a medium saucepan on medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to low; simmer for 10 mins or until the rice is soft and the pudding has thickened.
Meanwhile, for the peach compote, combine peaches and 1/2 cup water in a small saucepan on medium-high heat. Bring to a boil. Add remaining 1/4 cup sugar; simmer, uncovered, for 5 mins or until peaches are plump and syrup thickens. Remove from heat. Cool slightly.
Spoon rice pudding into serving bowls. Top with peach compote, pistachios and custard.