Peaches & Cinnamon Rice Pudding Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Long grain rice | 1/3 Cup (16 tbs), uncooked | |
| Butter/Margarine | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Peaches | 1 Can (10oz), undrained | |
| Milk | 1/2 Cup (16 tbs), divided | |
| Cornstarch | 2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 1/4 cup no sugar added peach fruit spread | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| 1 tablespoon no sugar added peach fruit spread (optional) | ||
Directions
Combine water, rice, butter and salt in medium saucepan.
Bring to a boil over high heat.
Reduce heat to low.
Cover; simmer about 25 minutes or until rice is tender.
Remove from heat.
Drain canned peaches, reserving 1/2 cup juice; set peaches aside.
Add reserved juice and 1/4 cup milk to rice; set aside.
Combine cornstarch and cinnamon in small bowl; mix well.
Gradually add remaining 1/4 cup milk, stirring until smooth.
Add to rice mixture; return to heat.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to low.
Simmer, stirring frequendy, about 2 minutes or until thickened.
Remove from heat; stir in 1/4 cup fruit spread.
Cool to room temperature, stirring occasionally.
Chop drained peaches; stir into pudding.
Bring to a boil over high heat.
Reduce heat to low.
Cover; simmer about 25 minutes or until rice is tender.
Remove from heat.
Drain canned peaches, reserving 1/2 cup juice; set peaches aside.
Add reserved juice and 1/4 cup milk to rice; set aside.
Combine cornstarch and cinnamon in small bowl; mix well.
Gradually add remaining 1/4 cup milk, stirring until smooth.
Add to rice mixture; return to heat.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat to low.
Simmer, stirring frequendy, about 2 minutes or until thickened.
Remove from heat; stir in 1/4 cup fruit spread.
Cool to room temperature, stirring occasionally.
Chop drained peaches; stir into pudding.
Chef
