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.