Soft, fluffy rice custard served with a cinnamon-scented, brown sugar-sweetened fresh peach sauce.

Soft Rice Custard with Peach Topping

For Pudding:

3 cups cooked rice
4 cups milk
2/3 cup granulated sugar
3/4 teaspoon salt
2 large eggs, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla extract

 

Peach Topping:
1/3 to 1/2 cup firmly packed brown sugar
3 to 4 peaches, pared, pitted, and sliced
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
2 tablespoons brandy or 1 teaspoon brandy extract

1. For Pudding: Combine rice, 3 1/2 cups milk, sugar and salt. Cook over medium heat, stirring occasionally, until thick and creamy (about 15 minutes). Blend milk and eggs. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Turn into serving dishes. Serve warm or cold with Peach Topping.
2. For Peach Topping: Sprinkle sugar over peaches. Let stand 30 minutes or longer. Combine cornstarch, salt and cinnamon in saucepan. Blend a little of the juice formed in the peaches into the cornstarch. Add peaches and rest of juice. Bring to a boil, reduce heat, and simmer 2 to 3 minutes or until clear and thickened. Remove from heat. Add butter and brandy.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.