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Pretty-as-a-Peach Rice Pudding

Rice Pudding:
2 cups cooked rice
1/4 cup butter or margarine
4 cups milk
3 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup raisins

1. Combine rice, butter and milk in large saucepan. Bring to a boil; simmer, covered, 1 hour and 20 minutes, or until milk is almost absorbed.
2. Combine eggs, vanilla, sugar and raisins in medium bowl; gradually stir into rice mixture.
3. Remove from heat; cool.

Makes 6 servings.

Peach Sauce

1 (16-ounce) can peach slices in juice (reserve juice), cut into chunks
2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons butter or margarine
1/4 cup brandy or 2 teaspoons brandy extract

1. Combine peaches, peach juice, sugar, cornstarch and cinnamon in small saucepan over medium heat. Bring to a boil; simmer until thickened, about 2 minutes. Remove from heat. Add butter and brandy; cool.
2. To serve, alternate pudding and sauce in parfait glasses. Garnish with whipped cream.

Recipe provided courtesy of the USA Rice Federation.

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