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
- Whipped or sour cream (optional)
Peach Topping[]
- 1/3 cup firmly packed brown sugar
- 3 to 4 peaches, peeled, pitted, and sliced*
- 2 teaspoons 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
Directions[]
- Combine rice, milk, honey and salt in saucepan.
- Cook over medium heat about 30 minutes, or until thickened, stirring often.
- Add vanilla and butter. Portion into serving dishes. Serve with peach Topping.
- Sprinkle Sugar over peaches. Let stand 30 minutes or longer.
- Combine cornstarch, salt and cinnamon in saucepan.
- Blend a little of the juice formed in the peaches into the cornstarch.
- Add peaches and rest of juice. Bring to a boil, reduce heat, and simmer 2 to 3 minutes or until clear and thickened.
- Remove from heat. Add butter and brandy. Spoon over rice pudding.
- Sprinkle with almonds. Serve warm or cold, topped with cream.