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Peach-Topped Pudding

1 cup cooked rice
2 tablespoons granulated sugar*
1 cup skim milk
1 teaspoon vanilla extract
1/4 cup sliced almonds, toasted
1/3 cup whipping cream, whipped
1 cup fresh peach chunks**
Whipped cream for garnish (optional)
Toasted sliced almonds for garnish (optional)

1. Combine rice, sugar and milk in 2 to 3-quart saucepan. Cook over medium heat 15 to 20 minutes until thick and creamy; stirring frequently. Remove from heat; stir in vanilla. Cool.
2. Fold in almonds and whipped cream.
3. Alternate rice pudding and peaches in parfait glasses or dessert dishes. Garnish with whipped cream and almonds, if desired.

Makes 4 servings.

*Low-calorie sugar substitute may be substituted if added after rice mixture is cool.

**Other fresh fruits may be substituted.

Recipe provided courtesy of the USA Rice Federation.