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Peachy Rice Pudding

1 (16-ounce) can sliced peaches in juice or syrup
3 cups cooked rice
1/2 cup jam, jelly or preserves (any flavor)
1 tablespoon lemon juice
Ground cinnamon (optional)
Whipped cream (optional)

1. Drain peaches; reserve 6 tablespoons juice.
2. Combine reserved juice, rice, jam and lemon juice.
3. Spoon into six greased 1-cup baking dishes; top with peach slices. Sprinkle with cinnamon, if desired. Cover.
4. Bake at 375*F for 20 minutes. Serve warm with whipped cream, if desired.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.