In the peach season, this is a good lunchtime pudding as children and adults will both enjoy it and it will avoid the squabbles over who has a peach or whose peach is the biggest. It is a cold pudding which you can make in advance but with a delicious hot syrup poured over before you serve it.
Bring the water to the boil. Put the rice in and simmer until just tender, not really soft, still with a slight nutty bite to it. Drain the rice into a large sieve and rinse through with cold water. Cool completely. Whip the cream until fairly stiff. Stir into it the caster sugar, vanilla essence, the grated rind of the orange and lemon (the juice of which you are going to use later in the sauce) and the yoghurt. Stir this cream mixture into the rice and transfer to a fairly wide, shallow serving dish. Slice the peaches thinly and arrange all over the rice mixture. Scatter flaked almonds on top of the peaches. Before serving melt the brown sugar and honey with the lemon and orange juice in a saucepan and boil quickly until it thickens. Pour all over the peaches and almonds or put into a jug and use it as a hot sauce to serve with the pudding.
© 1976 Josceline Dimbleby. All rights reserved.