|Golden raisins||1 Cup (16 tbs)|
|Unflavored gelatin||1⁄3 Ounce (1 1/2 Envelopes Of 1/4 Ounce Each)|
|Rice||1⁄2 Cup (8 tbs)|
|Milk||5 Cup (80 tbs)|
|Unsalted butter||3 Tablespoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Egg yolks||6 (At Room Temperature)|
|Peach preserves||3 Tablespoon|
|Heavy cream||1 Cup (16 tbs), chilled|
|For peach sauce|
|Frozen peach slices||32 Ounce, Defrosted (2 Packages Of 16 Ounce Each)|
|Peach brandy||3 Tablespoon|
|Heavy cream||2 Tablespoon|
|Almond extract||1 Teaspoon|
Prepare the Peach Sauce. Place the peaches, brandy, cream and almond extract in a blender or food processor and puree until smooth.
In a small bowl, combine the raisins with the brandy; stir in the gelatin and set aside to soften.
Bring 3 quarts of water to a boil and stir in the rice. Cover and boil for 5 minutes; remove from the heat and let stand for 10 minutes. Drain the rice.
In a large saucepan, bring 3 1/2 cups of the milk, the butter, almond extract and 1/2 cup of the sugar to a boil. Add the rice, cover and reduce the heat to low. Simmer gently, stirring occasionally, for 1 1/4 hours, or until the liquid has been absorbed and the rice is very tender. Set aside and let cool completely.
Meanwhile, in a large bowl, beat the egg yolks until thick and pale, about 5 minutes. Gradually beat in the remaining 3/4 cup sugar and continue beating until the mixture is lemon colored and falls from the beater in a slowly dissolving ribbon.
In a small saucepan, bring the remaining 1 1/2 cups milk to a boil over high heat. Very slowly whisk the boiling milk into the egg yolk mixture in a thin stream. Transfer the mixture to a heavy medium saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat a wooden spoon, about 10 minutes.
Add the raisin and brandy mixture to the custard and cook, stirring constantly, until the gelatin is completely dissolved, about 1 minute longer. Stir in the peach preserves; remove from the heat and let the custard cool completely.
Fold the rice into the cooled custard and refrigerate until the mixture is the consistency of stiffly whipped cream, about 1 hour; do not allow to set completely.
Meanwhile, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the rice custard.
Generously oil an 8-cup mold. Turn the rice custard into the mold, cover with wax paper and refrigerate overnight.
Before serving, run a wet knife around the rim of the mold, then dip the mold into hot water for a few seconds. Unmold onto a round platter and surround with some of the Peach Sauce; pass the remaining sauce separately.