Peach-Topped Pudding

Combine cooked rice, sugar, and skim milk in a saucepan over medium heat. Stir frequently and warm through for 5-7 minutes until the mixture reaches a gentle simmer, being careful not to scorch the rice.

Remove from heat and stir in vanilla extract until fully incorporated.

Transfer the rice mixture to a bowl and let cool to room temperature, stirring occasionally to release steam.

Fold the toasted sliced almonds into the cooled rice pudding using a spatula or wooden spoon, being gentle to maintain the pudding's texture.

Fold in the whipped cream in two additions, gently incorporating each portion until no white streaks remain.

Divide the pudding evenly among 4 serving bowls or dessert glasses.

Top each serving with fresh peach chunks, dividing them equally.

Garnish with additional whipped cream and toasted sliced almonds if desired, then serve immediately.