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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  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.
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