Pretty-as-a-Peach Rice Pudding
Festive, creamy rice pudding, studded with golden raisins and served with brandied peach sauce.
2 cups cooked rice
1/4 cup butter or margarine
4 cups milk
3 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup golden raisins
1 (16-ounce) can peach slices in juice (reserve juice), cut into chunks
2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter or margarine
1/4 cup brandy or 2 teaspoons brandy extract
- Combine rice, butter and milk in large saucepan. Bring to a boil; simmer, covered, 1 hour and 20 minutes, or until milk is almost absorbed.
- Combine eggs, vanilla, sugar and raisins in medium bowl; gradually stir into rice mixture.
- Remove from heat; cool.
- For Peach Sauce: Combine peaches, peach juice, sugar, cornstarch and cinnamon in small saucepan over medium heat. Bring to a boil; simmer until thickened, about 2 minutes. Remove from heat. Add butter and brandy; cool.
- To serve, alternate pudding and sauce in parfait glasses. Garnish with whipped cream.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.