Ingredients Jump to Instructions ↓

  1. For Pudding: 3 cups cooked rice

  2. 4 cups milk

  3. 2/3 cup granulated sugar

  4. 3/4 teaspoon salt

  5. 2 large eggs, beaten

  6. 2 tablespoons butter or margarine

  7. 1 teaspoon vanilla extract Peach Topping:

  8. 1/3 to 1/2 cup firmly packed brown sugar

  9. 3 to 4 peaches, pared, pitted, and sliced

  10. 2 teaspoons cornstarch

  11. 1/4 teaspoon salt

  12. 1/2 teaspoon ground cinnamon

  13. 1 tablespoon butter or margarine

  14. 2 tablespoons brandy or 1 teaspoon brandy extract

Instructions Jump to Ingredients ↑

  1. For Pudding: Combine rice, 3 1/2 cups milk, sugar and salt. Cook over medium heat, stirring occasionally, until thick and creamy (about 15 minutes). Blend milk and eggs. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add butter and vanilla. Turn into serving dishes. Serve warm or cold with Peach Topping.

  2. For 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.


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