Baked rice pudding served with a brown sugar-peachy creamy topping.

Baked Rice Pudding with Peach Topping

1 cup uncooked rice
6 cups milk, divided use
1 teaspoon salt
1/2 cup granulated sugar
3 large eggs, slightly beaten
1 1/2 teaspoons vanilla extract

Peach Topping:
1 (29-ounce) can sliced peaches, drained
1 cup sour cream
1/2 cup brown sugar, firmly packed
1 teaspoon ground cinnamon

1. Combine rice, 5 cups milk and salt; heat to boiling in top of double boiler. Cook over hot, not boiling water 45 minutes or until rice is tender, stirring occasionally.
2. Stir sugar into eggs. Add remaining 1 cup milk and vanilla. Gradually stir into hot rice mixture.
3. Pour into buttered 2-quart casserole. Set in pan of hot water.
4. Bake 45 minutes at 350°F (175°F) or until set. Remove from hot water to prevent further cooking.
5. Chill custard.
6. Arrange peach slices on top of chilled pudding. Spread with sour cream. Sprinkle with brown sugar and cinnamon. Broil until sugar melts, about 5 minutes. Watch carefully to prevent top from burning.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.