California Peach Pudding

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice
 * 3 cups milk
 * 1/3 cup honey
 * 1/2 teaspoon salt, divided
 * 1 teaspoon vanilla extract
 * 2 tablespoons butter or margarine, divided
 * 1/4 cup firmly packed brown sugar
 * 2 teaspoons cornstarch
 * 1/2 teaspoon ground cinnamon
 * 1 16-ounce can sliced peaches
 * 2 tablespoons brandy or 1 teaspoon brandy extract
 * 6 tablespoons slivered almonds, toasted
 * Whipped or sour cream (optional)

Directions
Combine rice, milk, honey and 1/4 teaspoon salt in saucepan. Cook over medium heat about 30 minutes, or until thickened, stirring often. Add vanilla and 1 tablespoon butter. Portion into serving dishes.

Blend Sugar, cornstarch, cinnamon, remaining 1/4 teaspoon salt and peaches with syrup. Bring to a boil, reduce heat, and simmer 2 to 3 minutes, or until clear and thickened. Remove from heat.

Add remaining 1 tablespoon butter and brandy. Spoon over rice pudding. Sprinkle with almonds. Serve warm or cold, topped with cream.

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