method
1. Divide the rice pudding between 6 sundae glasses.
2. Drain the peaches and arrange 1 half on top of each helping of rice, cut side down.
3. Put the arrowroot into a small saucepan and stir in the syrup.
4. Bring to the boil, stirring all the time, and boil for about 5 minutes until it thickens and clears.
5. Add the colouring and pour over the peaches.
6. Leave to set.
7. Decorate with whipped cream.
