Peach Crisp

Preheat oven to 350°F (175°C). Combine the fresh peach chunks with 1/3 cup of the brown sugar in a bowl and mix gently to coat the peaches evenly.

In a separate bowl, whisk together the flour, ground cinnamon, and ground nutmeg until well combined.

Cut the butter into small cubes and add to the flour mixture along with the remaining 1/3 cup brown sugar. Work the mixture together with your fingertips until it resembles coarse breadcrumbs.

Stir the chopped walnuts into the flour and butter mixture until evenly distributed.

Spread the cooked rice in an even layer in a baking dish (approximately 8x8 inches or similar size). Top the rice with the peach mixture.

Sprinkle the walnut-flour topping evenly over the peaches, pressing down gently so it adheres but does not compact.

Bake for 35 minutes until the topping is golden brown and the peach filling is bubbly at the edges.

Remove from the oven and allow to cool for 5 minutes before serving. Top with whipped cream or ice cream if desired.