RCI-DS.004.0053.001
California Peach Pudding
Makes 6 servings.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- 3 cups
- 1/3 cup
- salt1/2 teaspoondivided
- 1 teaspoon
- butter or margarine2 tablespoonsdivided
- 1/4 cup
- 2 teaspoons
- 1/2 teaspoon
- 1 16 unit
- brandy or 1 teaspoon brandy extract2 tablespoons
- slivered almonds6 tablespoonstoasted
- 1 unit
Method
1
Heat milk in a heavy-bottomed saucepan over medium heat until it reaches a gentle simmer, stirring occasionally to prevent scorching.
2
Whisk together 1/4 teaspoon salt, vanilla extract, and 1 tablespoon butter into the hot milk until the butter is fully incorporated.
3
Stir the cooked rice into the milk mixture in batches, stirring well after each addition to prevent lumps from forming.
4
Reduce heat to low and gently cook the rice pudding for 5 minutes, stirring frequently, until it reaches a creamy consistency.
5 minutes
5
Pour honey over the rice mixture and fold gently to distribute evenly throughout the pudding.
6
Combine brown sugar, cornstarch, cinnamon, and remaining 1/4 teaspoon salt in a small bowl, whisking until no lumps remain.
7
Drain the canned peaches, reserving the juice, then place the juice in a saucepan with the remaining 1 tablespoon butter over medium heat.
8
Whisk the brown sugar mixture into the peach juice and butter, stirring constantly until the sauce thickens, about 2-3 minutes.
3 minutes
9
Remove the peach sauce from heat and stir in the brandy and sliced peaches, allowing the mixture to cool slightly for 2 minutes.
2 minutes
10
Divide the warm rice pudding evenly among four serving bowls or dishes.
11
Spoon the warm peach brandy sauce over each portion of rice pudding and sprinkle with toasted slivered almonds.
12
Serve immediately with a dollop of whipped or sour cream on the side if desired.