|Round grain rice||50 Gram|
|Castor sugar||40 Gram|
|Double cream||150 Milliliter (1 1/2 Deciliter)|
|Canned peach halves||6|
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.