Peach Leaf Rice Pudding

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I’ve collected many cookbooks over the years. Most live on the shelves, but a few I return to again and again. When Cake by Lucie arrived I went straight for the cookies and the raspberry cheesecake brownies — then fell head over heels for the rice pudding. I’ve been using the base for my summer infusions ever since. At the moment it’s peach leaves, which taste softly of almond. Steeped into the milk, they make the loveliest rice pudding, finished with slow-roasted peaches and a spoonful of their syrup.

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Peach leaves can be hard to come by — I usually find them still attached to peaches at the farmers market, or I’ll ask the grower for a few. Steep them gently, as too long an infusion can turn the flavor bitter. Sushi rice cooks down softer and silkier, while arborio holds a little more shape, and the pudding thickens as it cools, so pull it from the heat while it still looks a touch loose. I’ve served this with slow-roasted peaches and their syrup spooned over, though fresh fruit would be lovely too.

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Peach Leaf Rice Pudding

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• Author: coco et sel

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Description

adapted from Lucie Franc De Ferriere

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Ingredients

Peach Leaf Rice Pudding
4 1/2 cups (1065 ml) whole milk
15–20 peach leaves
½ cup (100g) short-grain sushi rice or arborio rice
75g granulated sugar
Pinch salt
¼ cup (60ml) heavy cream, cold

Roasted Peaches
3–4 ripe peaches, halved and pitted
2 tbsp (25g) granulated sugar
1 1/2 tsp lemon juice
½ vanilla bean, split and scraped
Pinch of salt

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Instructions

1. Combine the milk and peach leaves in a saucepan and warm until steaming. Cover and steep for 30 minutes. Strain.
2. Return the infused milk to the saucepan and bring to a simmer.
3. Stir in the rice and lower the heat. Cook uncovered at a low simmer, stirring often, until the rice is very soft and the milk has thickened into a creamy pudding, about 50 minutes.
4. Remove from the heat and stir in the sugar and salt.
5. Let cool to room temperature.
6. Whip the cream to soft peaks and gently fold into the pudding until fully incorporated.
7. Serve at room temperature, or chill for at least 1 hour and serve cold.

For The Peaches 

1. Preheat the oven to 325°F. Arrange the peaches snugly in a small baking dish, cut side up.
2. Sprinkle with the sugar and salt, add the lemon juice, and scatter over the vanilla bean seeds. Bake for about 45 minutes, spooning the juices over halfway through, until the peaches are soft and slumped in their syrup but still hold their shape.
3. Serve at room temperature or chilled.

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