Creamed rice with caramelised peach and wattleseed

Instructions

1. Pour the milk into a heavy-based saucepan, then add the sugar and vanilla bean seeds. Place over medium -high heat and bring to the boil, stirring occasionally.
2. Rinse the rice well in a sieve under cold running water. Once the milk has come to the boil, stir the rinsed rice into the pan and reduce the heat as low as possible. Cover with a tight-fitting lid and cook for 1 hour, stirring every 5-10 minutes to prevent sticking and burning.
3. Once the rice is fully cooked, remove from the heat and stir in the ground wattleseed. Cool slightly before serving.
4. Meanwhile, for the caramelised peaches, heat a heavy-based frying pan over medium heat. Add the sugar and butter and cook, stirring occasionally until a dark but not burnt caramel forms. Place the peach halves in the pan, cut-side down and cook until golden. Flip the peach halves and cook on the skin side until just tender.
5. Serve the warm creamed rice with the caramelised peaches.