Boil the rice in water 15 minutes. Remove the rice from the water and allow to drain. Soak the gelatin in a little cold water. In the bowl of a blender put the rice from a bag, pour the milk, add 1/2 tbsp sugar and salt. Beat for 5 minutes.

Add milk to rice 3 halves of peaches and again to beat a couple of minutes. Get air-gentle weight. Dissolve gelatin in hot water until dissolved. Pour the gelatine into the rice and a little beat up.

To prepare the Italian meringue. Sugar and water boil the syrup at a temperature of 120 degrees, if there is no thermometer, you can determine the readiness of syrup by big bubbles on the surface. While the syrup cooks the whites need to be whipped to a froth, add the lemon juice and continue to beat until a stable foam loose. The syrup is ready remove from heat and a thin stream pour in the beaten egg whites, do not stop all the time to beat.

In the rice-and-milk mass add the Italian meringue in small portions, gently stirred.

Poured into glasses. decorate with sliced peaches and refrigerate for 30-60 minutes. Then served to the table and try. Bon appetit!