Peaches & Cinnamon Rice Pudding
Source of Recipe
Recipe Institute
Makes 4 servings
Ingredients
1 cup water
1/3 cup uncooked rice (not converted)
1 tablespoon butter or margarine
1/8 teaspoon salt
1 can (16 ounces) sliced peaches in unsweetened juice, undrained
1/2 cup milk, divided
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1/4 cup no-sugar-added peach fruit spread
1/2 cup heavy cream (optional)
1 tablespoon no-sugar-added peach fruit spread (optional)
Fresh peach slices (optional)
Cinnamon sticks (optional)
Combine water, rice, butter and salt in medium saucepan. Bring to a boil over high heat. Reduce heat to low. Cover; simmer until rice is tender, about 25 minutes. Remove from heat. Drain canned peaches, reserving 1/2 cup juice; set peaches aside. Add reserved juice and 1/4 cup milk to rice; set aside. Combine cornstarch and cinnamon; mix well. Gradually add remaining 1/4 cup milk, stirring until smooth. Add to rice mixture; return to heat. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low. Simmer, stirring frequently, until thickened, about 2 minutes. Remove from heat; stir in 1/4 cup fruit spread. Cool to room temperature, stirring occasionally. Chop drained peaches; stir into pudding. Serve at room temperature or chilled. If desired, beat cream and 1 tablespoon fruit spread until soft peaks form. Serve with pudding. Garnish with fresh peach slices and cinnamon sticks, if desired.
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