Old Fashioned Rice Pudding
|Uncooked long grain rice||2⁄3 Cup (10.67 tbs)|
|Milk||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Peach slices||1 Can (10 oz), drained|
Combine rice, milk, and salt in top of a double boiler.
Cover and cook over simmering water, stirring occasionally, until rice is tender, about 1 hour.
Remove from heat; add sugar, vanilla extract, and spices.
Cool, then chill.
Whip cream until soft peaks are formed; fold into chilled rice mixture.
Arrange a few peach slices in sherbet glasses and top with rice pudding.
Garnish with peach slices, if desired.