Preparation:
Drain syrup from peaches and add peach nectar to make 2 cups. Puree peaches in a blender or put through a sieve; there should be about 1 cup puree. Add salt to peach juice and bring to a boil. Sprinkle in cream of rice and cook, stirring constantly, for 1 minute. Remove from heat, cover and let stand 4 minutes. Soften gelatine in 3 tablespoons peach nectar. Add softened gelatine, sugar and vanilla to cooked rice mixture; stir well to dissolve gelatine. Cool. STir in peach puree, then fold in whipped cream. Spoon into individual serving dishes or a 1 quart bowl. Chill. May be unmolded for serving. Makes 6 to 8 servings. |
