Peach Rice Pudding

Name: Peach Rice Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12 servings.
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

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

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.

Nutrition Facts

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

Originally published as Fresh Peaches and Rice Cream w/ Ruby Port Sauce in Holiday & Celebrations Cookbook 2006

Reviews

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bascabaker

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.