Ingredients
- 3 cups cooked rice
- 3 cups milk
- 1/3 cup Sugar
- 1 teaspoon grated lemon peel
- 1 tablespoon butter or margarine
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 29-ounce can sliced peaches
- 1 cup (1/2 pint) heavy cream, whipped
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 cup broken pieces of Peanut brittle
Make it step by step
- Combine rice, milk, Sugar, lemon peel and butter in medium saucepan.
- Cook and stir over medium heat until thick and creamy, about 20 minutes.
- Mix some of the rice mixture into the beaten eggs; stir all into the hot mixture and cook 1 minute longer.
- Add vanilla. Pour into large serving dish or individual serving dishes. Chill until ready to serve.
- Drain peaches, reserving 10 of the slices for garnish. Save the syrup for use another time.
- Then combine remaining peach slices with whipped cream, salt and lemon juice.
- Spoon onto rice pudding. Garnish with reserved peach slices and pieces of Peanut brittle.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.