Peach Rice Pudding

12 ingredients
3 steps

Ingredients

  • 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

Directions

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

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