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 cream (optional)

Directions

1. Combine rice, milk, honey and 1/4 teaspoon salt in saucepan.
2. Cook over medium heat about 30 minutes, or until thickened, stirring often.
3. Add vanilla and 1 tablespoon butter. Portion into serving dishes.
4. Blend sugar, cornstarch, cinnamon, remaining 1/4 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 whipped cream if desired.