California Peach Pudding

• 3 c. cooked rice
• 3 c. milk
• 1/4 tsp. salt
• 1/3 c. honey
• 1 tsp. vanilla
• 2 Tbsp. butter or margarine
• 1/4 c. firmly packed brown sugar
• 2 tsp. cornstarch
• 1/2 tsp. ground cinnamon
• 1 (16 oz.) can sliced peaches
• 1 Tbsp. brandy
• 6 Tbsp. slivered almonds, toasted
• whipped or sour cream

1. Combine rice, milk, honey and 1/4 teaspoon salt in a saucepan. Cook over medium heat about 30 minutes or until thickened, stirring often.
2. Add vanilla and 1 tablespoon butter.
3. Portion into serving dishes.
4. Blend sugar, cornstarch, cinnamon, 1/4 teaspoon salt and peaches with the syrup.
5. Bring to a boil, reduce heat and simmer 2 to 3 minutes, or until thickened.
6. Remove from heat.
7. Add remaining butter and brandy.
8. Spoon over rice pudding. Sprinkle with roasted almonds.
9. Serve warm or cold, topped with the cream.
10. Makes 6 servings.

rice, milk, salt, honey, vanilla, butter, brown sugar, cornstarch, ground cinnamon, peaches, brandy, slivered almonds, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814110 (may not work)