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Recipes Dessert
Peach Rice Pudding

A versatile and budget friendly home-style pudding, that makes for a warm winter dessert.


  • 190 ml uncooked white rice
  • 1 x 410 g can Rhodes Quality Peach Slices in Syrup, drained
  • 15 ml (1 T) butter
  • 30 ml (2 T) honey
  • 500 ml (2 C) milk, divided
  • 80 ml white sugar
  • 2.5 ml salt
  • 1 egg, beaten
  • 5 ml (1 t) ground cinnamon
  • 15 ml (1 T) butter


  1. Bring 375 ml water to the boil in a medium saucepan and add the rice. Reduce the heat to low and allow the rice to simmer for 20 minutes.
  2. Chop the Rhodes Peach Slices into even sized chunks.
  3. Heat the 15 ml (1 T) butter in a small frying pan.
  4. Add the peach chunks and drizzle over the honey.
  5. Stir for 2 – 3 minutes over medium heat or until the honey is melted and the peaches are heated through. Set aside.
  6. In a clean saucepan, combine 375 ml cooked rice, 375 ml of the milk, sugar and salt.
  7. Cook over medium heat for 15 minutes or until thick and creamy.
  8. Stir in the remaining 125 ml of milk and the cinnamon and cook for 2 minutes, stirring constantly.
  9. Remove from heat and stir in the 15 ml (1 T) butter.
  10. Serve immediately topped with the warm honey glazed peaches.

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