Creamy rice pudding, studded
with toasted almond slices, is layered in parfait glasses with
chunks of fresh peach.
Peach-Topped
Pudding
- 1 cup cooked rice
2 tablespoons granulated sugar*
1 cup skim milk
1 teaspoon vanilla extract
1/4 cup sliced almonds, toasted
1/3 cup whipping cream, whipped
1 cup fresh peach chunks**
Whipped cream for garnish (optional)
Toasted sliced almonds for garnish (optional)
- Combine rice, sugar and
milk in 2 to 3-quart saucepan. Cook over medium heat 15 to 20
minutes until thick and creamy; stirring frequently. Remove from
heat; stir in vanilla. Cool.
- Fold in almonds and whipped
cream.
- Alternate rice pudding
and peaches in parfait glasses or dessert dishes. Garnish with
whipped cream and almonds, if desired.
Makes 4 servings.
*Low-calorie sugar substitute
may be substituted if added after rice mixture is cool.
**Other fresh fruits may
be substituted.
Recipe provided courtesy of the USA Rice Federation.
