Peach Melba Rice Delight

It’s ‘officially’ the start of summer and to my relief the sun has been shining – I don’t know how long this warm weather is going to last but I’m going to make the most of it. A sure sign summer has truly arrived is the first of the fruit from the South of France appearing in the supermarket and I couldn’t resist buying four lovely flat peaches, although I’ll wait til the trays of peaches are available at a bargain price before I buy anymore.
Here at the Kitchen Shed, we’ve enjoyed plenty of homegrown strawberries and the raspberries are just ripening and ready to eat.
I love this time of year. We eat as much fresh produce as we can but we always preserve some fruit and veg to remind us of summer and to keep us going during the winter months.
Something I’ve tried for the first time this year is rose syrup, so thanks to Choclette over at for a brill recipe.
Using the first of our raspberries and the peaches from the supermarket I decided to update the summer pud my Mum used to make for us as children – creamy rice pudding served cold with tinned peaches and a spoon of raspberry jam. The easiest way to make rice pudding is in the slow cooker because you definitely don’t want a skin on a creamy cold dessert. Having poached the peaches in rose syrup, they combine with the fresh raspberries to elevate the humble rice pudding to a Peach Melba Rice Delight.

Peach Melba Rice Delight

Serves: 6


Rice pudding:
  • 100g (½ cup) short grain pudding rice
  • 750 ml (3 cups) semi skimmed or full cream milk
  • 50 g (¼ cup) caster sugar
  • 1 teaspoon vanilla extract or 1 vanilla pod – split
  • Zest of ½ a lemon
  • 4 to 6 tablespoons thick double / heavy cream (optional)
Fruit topping:
  • 3 or 4 peaches
  • Approximately 8 to 10 tablespoons of rose syrup or a heavy sugar syrup
  • 100 g (3 ½ oz) fresh raspberries
You will need:
  • 6 glasses, ramekins or small bowls for serving

  • Spray the inside of your slow cooker pot with cooking spray or lightly grease.
  • Rinse rice in a sieve, drain and transfer to the slow cooker pot.
  • Pour the milk over the rice, adding the sugar, lemon zest and vanilla before stirring gently.
  • Pop the lid on your slow cooker and cook on high for 3 hours.
  • Transfer your rice pudding to another container and cool.
  • Stir in the thick cream (if using) before placing in the fridge.
  • Remove the skins from the peaches by blanching them first.
  • Slice the peaches and place in a saucepan with the rose syrup and poach for 3 or 4 minutes. (They won’t take long so be careful not to overcook them.)
  • Let them cool.
  • To assemble your Peach Melba Rice Delight, divide the creamy rice between 6 dishes.
  • Top with raspberries, peaches and a little of the rose syrup.


This post is an entry for the #MorrisonsMum Summer Recipe eBook Challenge sponsored by Morrisons, which has recently cut prices on over a thousand every day products. Find out more here price checker tool.


I’m also sending this recipe off to a few other food challenges this month:



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23 thoughts on “Peach Melba Rice Delight

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  7. I think I’ve ever only had rice pudding with cinnamon and raisons, so this is a wonderful change-up! I love the use of fresh peaches and raspberries – and this transforms something I’ve always thought of as a “cozy” comfort food to something perfect for summer…

    • Thoroughly recommend you trying rice pudding as a chilled dessert & it’s good on the waistline if you make it without the double cream.

  8. This sounds lovely. As a fan of pies and crumbles, I often struggle to think of ideas of a summer pudding, but this sounds great…and looks stunning too!

  9. What a delightful recipe. I’ve never thought of making rice pudding in a slow cooker, but it makes perfect sense. I’m trying not to be too envious of your strawberries and raspberries. We used to have fantastic fruit on our old plot, but have been struggling to get anything since we got our new one. Thanks for the mention.

    • Thank you Choclette. It’s much easier to make a rice pud in the slow cooker, you can just leave it & let it cook. We’re trying to get our fruit & veg garden back in shape, it’s been neglected for the past couple of years & we’ve got a lot of work to do. Our summer raspberries are doing well but I’ve lost my Autumn raspberries & they had the best flavour too, will be looking to buy some new plants later in the season. The rose syrup works so well with the raspberries & peaches, thank you for the recipe.

  10. What a lovely pudding, the rose syrup would work so well with the rice and all so simple in the slow cooker. Thanks for joining the Slow Cooker Challenge. Janice

    • You’re welcome Janice and thanks. The rose syrup is delicious, I’m glad I came across the recipe. Rice pudding is one of the easiest recipes to make in the slow cooker and it’s much better than buying pots of rice from the supermarket.

  11. I must admit the one time I made rice pudding I forgot about it and it burned – destroying the pan and perfuming the house with a less than attractive smell! I have stirred clear ever since but your recipe is making me reconsider : )
    Thanks so much for joining #CookBlogShare again

    • It’s a pleasure Lucy and thank you. That’s one thing about the slow cooker, you can leave it for hours and it won’t burn! Hope you do have a go at making rice pudding again, I’m sure you won’t regret it 🙂

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