Peach-Rice Loaf Supreme
|Canned peach slices||16 Ounce|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Almond extract||1 Teaspoon|
|Cooked rice||2 Cup (32 tbs)|
|Graham wafer crumbs||1 Cup (16 tbs)|
|Peach sauce||1 Cup (16 tbs)|
Heat oven to 350 degrees.
Butter a glass loaf pan, 9x5x3 inches.
Drain peach slices (save juice for sauce) and dry well on paper towelling.
Combine sugar, cornstarch and salt thoroughly in saucepan.
Blend in milk gradually.
Bring to a boil over high heat, stirring constantly.
Turn down heat and simmer 1 minute, stirring constantly.
Add a little of the hot mixture to the egg yolks, blending well.
Return mixture to saucepan and simmer 1 minute more, stirring constantly.
Remove from heat.
Add almond extract, vanilla and rice and blend well.
Spread 1/2 cup of the graham wafer crumbs evenly in the bottom of the prepared pan.
Spread with 1/3 of the rice-custard mixture.
Top with half the peach slices.
Add another 1/3 of the rice-custard mixture, the remaining peach slices and top with remaining custard.
Sprinkle with remaining 1/2 cup graham wafer crumbs.
Bake for 40 minutes.
Cool then chill.
Unmold at serving time and cut in thick slices.
Serve topped with warm peach sauce.