Brandied Peach Rice Custard
This baked custard dessert features creamy rice custard, laced with peach brandy, layered with fresh sliced peaches and a sprinkling of cinnamon and nutmeg.
2 cups cooked rice
1/2 cup granulated sugar
2 cups milk
2 large eggs, beaten
2 tablespoons butter or margarine
1 tablespoon peach brandy*
3 fresh peaches, sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- Cook rice, sugar and milk in 2 1/2 quart saucepan over medium heat, stirring occasionally, until mixture is thick and creamy, about 20 to 25 minutes. Remove from heat.
- Stir 2 tablespoons of rice mixture into eggs; return mixture to saucepan. Add butter and brandy.
- Pour half of rice mixture into greased shallow 1 1/2 quart baking dish; top with half of peach slices. Repeat layers, arranging peach slices in decorative design; sprinkle with cinnamon and nutmeg.
- Bake in a preheated oven at 350°F (175°F) for 20 to 25 minutes. Let cool and chill until served.
Makes 6 to 8 servings.
Recipe provided courtesy of the USA Rice Federation.