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Peach Rice Pudding

This old-fashioned rice pudding is layered with sliced peaches, then topped with a sweet raspberry sauce. It makes for a pretty presentation in parfait glasses.

12 ServingsPrep: 20 min. Cook: 40 min. + cooling

Ingredients

6 cups milk
1 cup uncooked long grain rice
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon vanilla extract
RUBY PORT WINE SAUCE:
1 cup sugar
1 cup fresh or frozen raspberries
1 cup red currant jelly
4 teaspoons cornstarch
1/4 cup port wine or red grape juice
4 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped

Directions

In a large saucepan, bring milk, rice and salt just to a boil. Reduce
heat; cover and simmer for 25-30 minutes or until rice is tender and
most of the liquid is absorbed, stirring occasionally. Remove from
the heat. Stir in the sugar, butter and vanilla; cool.
In a small saucepan, combine the sugar, raspberries and jelly. Bring
to a boil, stirring constantly. Cook and stir over medium heat for 5
minutes. Press mixture through a fine strainer or sieve; discard
seeds. Return raspberry sauce to pan. Combine cornstarch and wine or
grape juice until smooth; stir into sauce. Bring to a boil; cook and

2 of 2

Peach Rice Pudding (continued)

Directions (continued)

stir for 1-2 minutes or until thickened. Remove from the heat; cool.
In individual dessert dishes or in a 2-1/2-qt. trifle bowl, layer the
rice pudding and peaches. Serve with sauce. Yield: 12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 320 calories, 6 g fat (4 g saturated fat), 22 mg cholesterol, 179 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.