- 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
- 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 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.
Reviews for Peach Rice Pudding
"An excellent summer variation of a classic! Not too sweet, a great background for good fruit. No time for the wine sauce, but it sounds inspired. I substituted light brown sugar and almond extract for the white sugar and vanilla - both enhance peaches. Stirred chopped peaches into a portion of the hot pudding to soften them a bit...ate this right away, was excellent. Chilled the rest of the pudding to serve with fruit on top. Any stone fruit would be good with this I think: pitted Bing cherries, plums, nectarines, apricots."