Peach Rice Pudding Recipe

Directions

1. 1
   In medium saucepan combine lowfat milk and rice.
2. 2
   Bring to boil.
3. 3
   Reduce heat; cook, covered, over low heat for 20 min, stirring occasionally.
4. 4
   Uncover, cook 5 min more.
5. 5
   In a small bowl combine egg yolk, orange juice, the 2 Tbsp.
6. 6
   sugar, and salt.
7. 7
   Stir about 1 c. of the warm mix into yolk mix; return all to saucepan.
8. 8
   Bring mix to a gentle boil.
9. 9
   Cook and stir over low heat about 2 min or possibly till slightly thickened.
10. 10
    Remove from heat; stir in vanilla and orange peel.
11. 11
    Cover surface with plastic wrap.
12. 12
    Refrigerate1 hour.
13. 13
    In a small bowl beat egg whites and cream of tartar on high speed of electric mixer till soft peaks form (tips curl over).
14. 14
    Gradually add in the remaining sugar, beating till stiff peaks form (tips stand straight).
15. 15
    Fold egg whites into chilled pudding.
16. 16
    Cover and chill.
17. 17
    Just before serving, coarsely chop peaches.
18. 18
    Set aside 6 peach pcs; fold remaining peaches into the pudding.
19. 19
    Spoon into individual dishes and garnish with reserved peach pcs and mint, if you like.
20. 20
    Makes 6 servings.