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Peach Rice Pudding

September 1, 2012

Rice Pudding with fresh fruits are spectacular, but when I was waiting for Hurricane Isaac I thought this was a must.  It is great warm and also delicious cold when you have no electricity/add a few fresh peaches morning, noon or night.  Fortunately for me I only lost cable and had two days of unbelievable rain.

Peach Rice Pudding

Ingredients

  • 4 Lg. Peaches, peeled, halved and pitted (reserve juices)
  • 1 Lg. Peach (peeled, pitted and sliced; reserved for garnish)
  • 1 C. Rice
  • 1 C. Milk
  • 1 C. Coconut Milk
  • 1 T. Unsalted Butter
  • 1 Cinnamon Stick
  • 1 T. Brown Sugar
  • 1/4 C. Heavy Cream (optional garnish)

Preparation

  1. Dice 3 peaches and heat with butter on medium heat
  2. Stir in the rice, milk, coconut milk, peach juice, cinnamon stick, vanilla and a pinch of salt and bring to a boil
  3. Reduce heat to medium and cover; cook until rice is tender and liquid is mostly absorbed (approx. 20 min.)
  4. Remove cinnamon stick and fold in the brown sugar
  5. Serve warm or cold with garnishes of sliced peaches and heavy cream

(Serves 6-8)

Recipe adapted from Parenting by Tyler Florence

An old photo (snacking during a hurricane)

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