Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cooked rice
3 cups milk
1/3 cup honey
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter or margarine
peach topping
1/3 cup firmly packed brown sugar
3 peaches -- peeled, pitted, and
sliced* -- (3 to 4)
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
6 tablespoons slivered almonds -- toasted
whipped or sour cream -- (optional) |
Preparation:
Combine rice, milk, honey and salt in saucepan. Cook over medium heat about 30 minutes, or until thickened, stirring often. Add vanilla and butter. Portion into serving dishes. Serve with Peach Topping.
Peach Topping Method: 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. Spoon over rice pudding. Sprinkle with almonds. Serve warm or cold, topped with cream.
*Or use 1 can (16 ounces) sliced peaches, drained. |
