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
Combine rice, 5 cups milk and salt; heat to boiling in top of double boiler. Cook over hot, not boiling water 45 minutes or until rice is tender, stirring occasionally.

Stir sugar into eggs. Add remaining 1 cup milk and vanilla. Gradually stir into hot rice mixture. Pour into buttered 2-quart casserole. Set in pan of hot water. Bake 45 minutes at 350 degrees or until set. Remove from hot water to prevent further cooking. Serve warm or chilled. If desired, serve with Peach Topping.

Peach Topping: Chill custard; arrange peach slices on top of chilled pudding. Spread with sour cream. Sprinkle with brown sugar and cinnamon. Broil until sugar melts, about 5 minutes. Watch carefully to prevent top from burning.