Difference between revisions of "Grand Slam Peach Pudding"
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* 6 tablespoons [[slivered almond]]s, toasted | * 6 tablespoons [[slivered almond]]s, toasted | ||
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| − | == | + | == Procedures == |
# Combine [[rice]], [[milk]], honey and [[salt]] in saucepan. | # Combine [[rice]], [[milk]], honey and [[salt]] in saucepan. | ||
# Cook over medium heat about 30 minutes, or until thickened, stirring often. | # Cook over medium heat about 30 minutes, or until thickened, stirring often. | ||
Latest revision as of 16:52, 16 July 2012
Description
Makes 6 servings
Ingredients
- 3 cups cooked rice
- 3 cups milk
- 1/3 cup honey
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon butter or margarine
- Whipped or sour cream (optional)
Peach Topping
- 1/3 cup firmly packed brown sugar
- 3 to 4 peaches, peeled, pitted, and sliced*
- 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
Procedures
- 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.
- 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.
