Peachy Rice Dessert Recipes

PEACHY RICE DESSERT

Steps:

• In a saucepan, combine rice, milk, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir a small amount of rice mixture into eggs; return all to the pan. Cook and stir for 2-3 minutes or until a thermometer reads 160 degrees F. Remove from the heat; stir in vanilla. Pour into a greased shallow 1-qt. baking pan. Top with peaches. Combine brown sugar and cinnamon; sprinkle 1 tablespoonful over peaches. Broil for 3-5 minutes or until browned. Let stand for 5-10 minutes.
• Serve in bowls; sprinkle with remaining cinnamon-sugar. Top with sour cream if desired.

INDIAN FRIED RICE WITH PEACHES

Steps:

• Cook rice in boiling salted water until tender, about 20 minutes and drain.
• Return to hot pot and let stand, covered.
• Heat 1 Tbs oil in a wok or large frying pan over medium heat.
• Add onion and cook until soft, about 5 minutes.
• Add ginger and cook about 30 seconds.
• Push onion and ginger to one side and add remaining 1 Tbs oil.
• Add almonds to oil and cook, stirring until golden, 1-2 minutes.
• Stir in rice, peach, cardamom, red pepper sauce, 1/4 tsp salt and 1/4 tsp pepper and cook until heated through, about 5 minutes.
• Top with coriander sprigs if using.

PEACHY DESSERT SAUCE

Steps:

• In a small saucepan, mix cornstarch and water. Add the jam, lemon juice and sugar; bring to a boil. Cook and stir for 1-2 minutes; reduce heat. Add peaches and heat through. Serve warm over ice cream.

PEACHY RICE DESSERT

Steps:

• In a saucepan, combine rice, milk, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir a small amount of rice mixture into eggs; return all to the pan. Cook and stir for 2-3 minutes or until a thermometer reads 160 degrees F. Remove from the heat; stir in vanilla. Pour into a greased shallow 1-qt. baking pan. Top with peaches. Combine brown sugar and cinnamon; sprinkle 1 tablespoonful over peaches. Broil for 3-5 minutes or until browned. Let stand for 5-10 minutes.
• Serve in bowls; sprinkle with remaining cinnamon-sugar. Top with sour cream if desired.

PEACHY RICE DESSERT

Steps:

• In a saucepan, combine rice, milk, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir a small amount of rice mixture into eggs; return all to the pan. Cook and stir for 2-3 minutes or until a thermometer reads 160 degrees F. Remove from the heat; stir in vanilla. Pour into a greased shallow 1-qt. baking pan. Top with peaches. Combine brown sugar and cinnamon; sprinkle 1 tablespoonful over peaches. Broil for 3-5 minutes or until browned. Let stand for 5-10 minutes.
• Serve in bowls; sprinkle with remaining cinnamon-sugar. Top with sour cream if desired.

PEACHY RICE DESSERT

Steps:

• In a saucepan, combine rice, milk, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir a small amount of rice mixture into eggs; return all to the pan. Cook and stir for 2-3 minutes or until a thermometer reads 160 degrees F. Remove from the heat; stir in vanilla. Pour into a greased shallow 1-qt. baking pan. Top with peaches. Combine brown sugar and cinnamon; sprinkle 1 tablespoonful over peaches. Broil for 3-5 minutes or until browned. Let stand for 5-10 minutes.
• Serve in bowls; sprinkle with remaining cinnamon-sugar. Top with sour cream if desired.

PEACH RICE PUDDING

Steps:

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

BAKED RICE PUDDING WITH PEACHES

Steps:

• In a medium saucepan bring the milk, rice cinnamon stick and butter to simmer over low heat. Let it simmer uncovered for 20 minutes until rice is soft. Stirring occasionally. Should be wet. If is dry add some syrup from peaches or water.
• Discard cinnamon stick.
• Let it cool and stir once a while to keep it wet and creamy.
• Preheat oven to 350°F.
• In a medium bowl whip the egg whites until stiff peak form. Set a side.
• In a medium bowl mix egg yolks and sugar until light in color.
• Strain peaches and cut in slices if need it. Discard syrup.
• Pour egg yolk mixture into cooled rice and stir well. Fold in whipped egg whites.
• Butter or spray 10 inch rounded baking dish.
• Pour half rice mixture in add peaches on top and cover with rest of rice mixture.
• Sprinkle with sugar on a top if you like.
• Bake uncovered until golden brown about 1 hour.

PEACHY RICE DESSERT

Steps:

• In a saucepan, combine rice, milk, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Stir a small amount of rice mixture into eggs; return all to the pan. Cook and stir for 2-3 minutes or until a thermometer reads 160 degrees F. Remove from the heat; stir in vanilla. Pour into a greased shallow 1-qt. baking pan. Top with peaches. Combine brown sugar and cinnamon; sprinkle 1 tablespoonful over peaches. Broil for 3-5 minutes or until browned. Let stand for 5-10 minutes.
• Serve in bowls; sprinkle with remaining cinnamon-sugar. Top with sour cream if desired.