Ginger Rice Pudding With Peach Compote

1. 1

   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.

2. 2

   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.

3. 3

   Spoon rice pudding into serving bowls. Top with peach compote, pistachios and custard.

* Per serving · 4 servings · Values may vary.

No additional tips available.