Peach Rice Pudding Recipe

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Peach Rice Pudding Recipe

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4 1 1
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Peach Rice Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p194

Nutritional Facts

3/4 cup: 320 calories, 6g fat (4g saturated fat), 22mg cholesterol, 179mg sodium, 61g carbohydrate (44g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Peach Rice Pudding in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p194

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MY REVIEW
bascabaker User ID: 6507671 87158
Reviewed Oct. 28, 2012

"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."

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