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Peaches & Cinnamon Rice Pudding

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Ingredients
  Water 1 Cup (16 tbs)
  Uncooked regular long grain rice 1⁄3 Cup (5.33 tbs) (Not Converted)
  Butter/Margarine 1 Tablespoon
  Salt 1⁄8 Teaspoon
  Canned sliced peaches 16 Ounce, undrained (Packed In Unsweetened Juice, 1 Can)
  Milk 1⁄2 Cup (8 tbs), divided
  Cornstarch 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  No sugar added peach fruit spread 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄2 Cup (8 tbs) (Optional)
  No sugar added peach fruit spread 1 Tablespoon
  Fresh peach slices 4 (Optional)
  Cinnamon sticks 2 (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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Boiled
Dish: 
Pudding
Ingredient: 
Rice

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