Peach Rice Pudding

• 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
• 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

1. 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.
2. 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.
3. In individual dessert dishes or in a 2-1/2-qt. trifle bowl, layer the rice pudding and peaches. Serve with sauce.

milk, long grain rice, salt, sugar, butter, vanilla, sugar, frozen raspberries, red currant, cornstarch, port wine, peaches

Taken from www.tasteofhome.com/recipes/peach-rice-pudding/ (may not work)