Not counting the whipped
cream as a garnish, this peachy rice pudding is entirely dairy-free.
Peachy
Rice Pudding
- 1 (16-ounce) can sliced
peaches in juice or syrup
3 cups cooked rice
1/2 cup jam, jelly or preserves (any flavor)
1 tablespoon lemon juice
Ground cinnamon (optional)
Whipped cream (optional)
- Drain peaches; reserve
6 tablespoons juice.
- Combine reserved juice,
rice, jam and lemon juice.
- Spoon into six greased
1-cup baking dishes; top with peach slices. Sprinkle with cinnamon,
if desired. Cover.
- Bake at 375°F (190°C)
for 20 minutes.
- Serve warm with whipped
cream, if desired.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
