Peach: California Peach Pudding

posted by Becky 03-22-102 9:57 PM

California Peach Pudding

3 c. cooked rice
3 c. milk
1/3 c. honey
1 tsp. vanilla extract
2 Tbsp. butter or margarine, divided
1/4 c. firmly packed brown sugar
2 tsp. cornstarch
1/2 tsp. ground cinnamon
1 can (16 oz.) sliced peaches
2 Tbsp. brandy or 1 tsp. brandy extract
6 Tbsp. slivered almonds, toasted
whipped or sour cream (optional)

Combine rice, milk, honey and 1/4 teaspoon salt in saucepan. Cook over medium heat about 30 minutes or until thickened, stirring often. Add vanilla and 1 tablespoon butter. Portion into serving dishes.

Blend sugar, cornstarch, cinnamon, 1/4 teaspoon salt and peaches with syrup. Bring to a boil; reduce heat and simmer 2 to 3 minutes or until clear and thickened. Remove from heat. Add remaining butter and brandy. Spoon over rice pudding. Sprinkle with almonds. Serve warm or cold, topped with cream.

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