Put the rice, castor sugar and milk in the top half of a double boiler.

Cook over gently boiling water, stirring now and then, until the rice is soft and the milk absorbed, about 2 hours.

Remove from the heat and stir in the marmalade.

Leave to cool.

When cold, fold in the lightly whipped cream and liqueur to taste.

Turn into a shallow dish.

Lightly press the well drained peach halves, hollow-side up, into the rice.

Immediately before serving, soak the sugar cubes in heated liqueur, place one in each peach and light with a taper.

The effect is charming, especially in a darkened room.