Baked rice custard served with a brandied peach and coconut ambrosia sauce.

Peach Ambrosia Rice Pudding

1 1/2 cups cooked rice
5 large eggs, beaten
1/4 teaspoon salt
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons grated lemon peel
3 1/2 cups milk
2 cups drained canned or frozen sliced peaches*
1 tablespoon lemon juice
2 tablespoons brandy
1 cup shredded coconut

1. Combine rice, eggs, salt, sugar, vanilla, lemon peel and milk; turn into buttered 2-quart dish. Set dish in pan of hot water filled to within 1-inch of top.
2. Bake at 350°F (175°F) oven for 1 hour, uncovered. After first 30 minutes insert spoon at edge of custard and stir from bottom. Near end of baking time insert knife near center, and if it comes out clean, custard is done.
3. Combine peaches, lemon juice, brandy and coconut; toss lightly and chill until serving time. Arrange on top of custard just before serving.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.