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Peach Rice Pudding

2 1/2 cups cooked rice
2 1/2 cups milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup honey
2 tablespoons butter or margarine
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 (16-ounce) can sliced peaches in juice*, drained
Whipped cream (optional)

1. Combine rice, milk and sugar. Cook over medium heat in 3-quart saucepan until thick and creamy, about 20 to 25 minutes, stirring often. Add vanilla. Pour into serving dish.
2. Heat honey, butter, lemon juice, lemon peel, nutmeg and salt. Stir in drained peaches; cook over low heat about 10 minutes. Spoon over rice pudding.
3. Serve warm or cool. Garnish with whipped cream, if desired.

Makes 6 servings.

*1 1/2 cups sliced fresh peaches may be substituted.

Recipe provided courtesy of the USA Rice Federation.