PEACH RICE PUDDING

Peach Rice Pudding image

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 13

6 cups milk
1 cup uncooked long grain rice
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon vanilla extract
RUBY PORT WINE SAUCE:
1 cup sugar
1 cup fresh or frozen raspberries
1 cup red currant jelly
4 teaspoons cornstarch
1/4 cup port wine or red grape juice
4 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped

Steps:

In a large saucepan, bring milk, rice and salt just to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and most of the liquid is absorbed, stirring occasionally. Remove from the heat. Stir in the sugar, butter and vanilla; cool. , In a small saucepan, combine the sugar, raspberries and jelly. Bring to a boil, stirring constantly. Cook and stir over medium heat for 5 minutes. Press mixture through a fine strainer or sieve; discard seeds. Return raspberry sauce to pan. Combine cornstarch and wine or grape juice until smooth; stir into sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., In individual dessert dishes or in a 2-1/2-qt. trifle bowl, layer the rice pudding and peaches. Serve with sauce.

Nutrition Facts :