California Peach Pudding

Description
A glorious, countrified combination of real fruit, cinnamon, rice, and honey is made, mixed, and packed with milk, vanilla extract, cinnamon, and almonds, and is great for other desserts, as it keeps a white-hot aroma with the peaches, alcohol content, and cream.

Ingredients

 * 3 cups cooked rice, white only
 * 3 cups milk, regular or skimmed/low-fat only
 * ⅓ cup honey
 * ½ teaspoon salt, divided
 * 1 teaspoon vanilla extract
 * 2 tablespoons butter or margarine, divided
 * ¼ cup firmly packed brown sugar
 * 2 teaspoons cornstarch
 * ½ 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

 * 1) Combine rice, milk, honey, and ¼ teaspoon salt in a saucepan.
 * 2) Cook over medium heat about 30 minutes, or until thickened, stirring often.
 * 3) Add vanilla and 1 tablespoon butter. Divide into serving dishes.
 * 4) Blend sugar, cornstarch, cinnamon, remaining ¼ teaspoon salt and peaches with syrup.
 * 5) Bring to a boil, reduce heat, and simmer 2 to 3 minutes, or until clear and thickened. Remove from heat.
 * 6) Add remaining 1 tablespoon butter and brandy. Spoon over rice pudding.
 * 7) Sprinkle with almonds. Serve warm or cold, topped with cream, as desired.