California Peach Pudding (Fresh Peaches)

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice
 * 3 cups milk
 * 1/3 cup honey
 * 1/4 teaspoon salt
 * 1 teaspoon vanilla extract
 * 1 tablespoon butter or margarine

Peach Topping:

 * 1/3 cup firmly packed brown sugar
 * 3 to 4 peaches, peeled, pitted, and sliced*
 * 2 teaspoon cornstarch
 * 1/4 teaspoon salt
 * 1/2 teaspoon ground cinnamon
 * 1 tablespoon butter or margarine
 * 2 tablespoons brandy or 1 teaspoon brandy extract
 * 6 tablespoons slivered almonds, toasted
 * whipped or sour cream (optional)

Directions

 * 1) Combine rice, milk, honey and salt in saucepan.
 * 2) Cook over medium heat about 30 minutes, or until thickened, stirring often.
 * 3) Add vanilla and butter. Portion into serving dishes. Serve with peach Topping.
 * 4) peach Topping: Sprinkle Sugar over peaches.
 * 5) Let stand 30 minutes or longer. Combine cornstarch, salt and cinnamon in saucepan.
 * 6) Blend a little of the juice formed in the peaches into the cornstarch.
 * 7) Add peaches and rest of juice. Bring to a boil, reduce heat, and simmer 2 to 3 minutes or until clear and thickened.
 * 8) Remove from heat.
 * 9) Add butter and brandy. Spoon over rice pudding.
 * 10) Sprinkle with almonds. Serve warm or cold, topped with cream.