11 grams of rice1 can peaches in syrup8 tablespoons of condensed milk2 egg yolks and 1 egg white1 tablespoon butter1 / 2 glass of cognacLemon zest
Boil the rice during 5 minutes in plenty of water, wipe with cold water and drain.
Put in a frying pan condensed milk, 1 / 2 liter of water and grated lemon peel.
When it begins to boil, add the rice and let it simmer during half an hour.
Remove from heat, place the butter, add the cognac and the egg yolks, mix well and add last-whipped egg whites until stiff.
Serve this preparation in crystal glasses and place half a peach upside down spraying with a little syrup.