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.
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
Reviews
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.