How to make
Peel, cut and put 5.3 oz (150 g) of the peaches in a blender (leave approximately 1/2 peach for decoration). Blend them, but not into a very fine mixture. Small pieces should be felt. If the fruit is not very sweet, combine it with a little powdered sugar and mix. To prevent them from darkening, you can also add a little lemon juice.
Put the coconut milk, pinch of salt, cinnamon and cardamom on the stove. Add the rice, which has previously been washed from the starch. Boil it covered for 25-30 minutes on low to moderate heat. Put the sugar and continue boiling for another 4-5 minutes with the lid open and by stirring at all times.
Spread the grinded peaches on the bottom of the cups, pour the rice pudding on top, and once it has cooled, arrange fine pieces of the peach.
To finish it off, sprinkle the rice pudding with coconut flakes and serve it.
Enjoy!
