Baked Rice Custard with Peach Topping

Description
Makes 6 servings.

Ingredients

 * 1 cup uncooked rice
 * 6 cups milk, divided
 * 1 teaspoon salt
 * 1/2 cup Sugar
 * 3 eggs, slightly beaten
 * 1 1/2 teaspoons vanilla extract
 * peach Topping:
 * 1 29-ounce can sliced peaches, drained
 * 1 cup sour cream
 * 1/2 cup brown sugar, firmly packed
 * 1 teaspoon ground cinnamon

Directions

 * 1) Combine rice, 5 cups milk and salt; heat to boiling in top of double boiler.
 * 2) Cook over hot, not boiling water 45 minutes or until rice is tender, stirring occasionally.
 * 3) Stir Sugar into eggs. Add remaining 1 cup milk and vanilla.
 * 4) Gradually stir into hot rice mixture. Pour into buttered 2-quart casserole.
 * 5) Set in pan of hot water. Bake 45 minutes at 350 degrees or until set.
 * 6) Remove from hot water to prevent further cooking. Serve warm or chilled.
 * 7) If desired, serve with peach Topping.
 * 8) peach Topping: Chill custard; arrange peach slices on top of chilled pudding.
 * 9) Spread with sour cream. Sprinkle with brown sugar and cinnamon.
 * 10) Broil until Sugar melts, about 5 minutes. Watch carefully to prevent top from burning.