Wash and soak short-grain rice for 20 minutes, then drain it well. Blend the soaked rice with milk until it forms a smooth paste.

Drain syrup from the canned KOO peach slices. Set aside a few slices for garnishing later. Puree the remaining peach slices with corn flour until smooth.

In a pot, bring full-fat milk to a gentle boil over medium heat for about 8 minutes.

Stir 1/4 cup of the hot milk into the rice paste to temper it. Gradually add the rice mixture to the boiling milk, stirring continuously.

Cook on low heat until the milk thickens and the rice is fully cooked, about 10-12 minutes. Mix in sugar and cardamom and cook for an additional 4 minutes.

Gently fold in your pureed peach mixture, maintaining a marbled effect.

Spoon the Peach Phirni into dessert bowls or glasses and refrigerate for at least 2 hours.

Just before serving, top each portion with sliced almonds, remaining peach slices, and a sprinkle of fresh mint leaves.