Ingredients
- 3 cups cooked rice
- 3 cups milk
- 1/3 cup honey
- 1/2 teaspoon salt, divided
- 1 teaspoon vanilla extract
- 2 tablespoons butter or margarine, divided
- 1/4 cup firmly packed brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1 16-ounce can sliced peaches
- 2 tablespoons brandy or 1 teaspoon brandy extract
- 6 tablespoons slivered almonds, toasted
- Whipped cream (optional)
Make it step by step
- Combine rice, milk, honey and 1/4 teaspoon salt in saucepan.
- Cook over medium heat about 30 minutes, or until thickened, stirring often.
- Add vanilla and 1 tablespoon butter. Portion into serving dishes.
- Blend sugar, cornstarch, cinnamon, remaining 1/4 teaspoon salt and peaches with syrup.
- Bring to a boil, reduce heat, and simmer 2 to 3 minutes, or until clear and thickened. Remove from heat.
- Add remaining 1 tablespoon butter and brandy. Spoon over rice pudding.
- Sprinkle with almonds. Serve warm or cold, topped with whipped cream if desired.
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.