Preheat oven to 375º F. Place rice, milk and 2 tablespoons sugar and the nutmeg in medium sauce pan. Bring to a boil, lower heat and simmer gently for 35 minutes. Stirring frequently until most of the milk has been absorbed. Beat the egg yolks into the rice and pour into a 10 cup greased soufflé dish. Divide the raspberry preserves among the peach halves. Arrange peaches around the inside of the soufflé dish, with cut sides pressing against the sides of the dish. Place remaining peaches on top of the rice mixture. Beat egg whites until stiff, fold in remaining sugar. Spoon on top of the rice mixture. Bake 5 minutes. Serve hot. Garnish with raspberries and fresh mint, if desired