Grand Slam Peach Pudding

Heat the milk in a large saucepan over medium heat until it begins to steam, stirring occasionally to prevent scorching (about 3-4 minutes).

Add the cooked rice to the hot milk and stir well to combine, breaking up any clumps.

Pour the honey into the rice mixture and stir until fully incorporated.

Reduce the heat to low and simmer the pudding, stirring frequently to prevent sticking, until it thickens to a creamy consistency (about 15-18 minutes).

Stir in the vanilla extract, salt, and butter, mixing until the butter is melted and all ingredients are evenly distributed.

Remove from heat and let the pudding cool for 2-3 minutes to allow it to set slightly.

Divide the warm pudding into serving bowls and top with whipped or sour cream if desired.