Recipe Created By:



ready in

30 minutes



What you will need

  • 150g Riso Gallo Carnaroli Risotto Rice
  • 400 ml milk
  • 200 ml double cream
  • 1 orange zest & juice
  • 1 egg
  • 40 g muscovado sugar
  • 1/2 cinnamon plus extra to sprinkle
  • 1 tsp vanilla extract
  • 60 g raisins steeped in 2 tbsp Marsala
  • 4 peaches halved & stones removed
  • 4 tbsp Marsala

How to prepare:

Pour the cream and milk into a medium saucepan along with the rice, orange zest and juice. Simmer until tender, approx. 18 minutes.

Place the peaches in the oven with a drizzle of marsala over each peach and bake for 25 minutes or until tender in 180C.

Mix the egg and muscovado sugar along with 2 tablespoons of the hot rice mixture. Stir well.

Add the egg mixture into the saucepan of rice and stir until thickened, approx. two minutes.

Remove the rice from the heat and add the cinnamon, vanilla, and drained raisins (retain the marsala).

Place two peach halves into each bowl and spoon on a ladle of the rice pudding. Sprinkle with a touch of cinnamon, and a little of the marsala from the drained raisins.

The fruit can be changed to roasted pear, baked plums or poached apples and topped with toasted nuts for added texture and bite, the possibilities are truly endless.

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