Peachy Wild Rice Dessert Recipes

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.

VEGAN PEACH COBBLER (MADE WITH RICE FLOUR)

Steps:

• Preheat oven to 350 degrees.
• Crust: combine rice flour, butter, stevia, baking powder, xantan gum, salt, and nutmeg in a medium sized bowl. In a small bowl, beat egg replacer, rice milk, and vanilla. Slowly mix wet ingredients into the dry. Set aside.
• Filling: In a medium sized bowl combine all ingredients except vegan butter plus 2 Tbs water(or juice if canned peaches were used). Place filling in a baking dish and dot with vegan butter.
• Spoon crust on top layer of peaches.
• Bake for 35 minutes or until crust is goldenish.

PEACHY WILD RICE

Steps:

• 1. Add enough water to the whiskey to make 2-1/3 cups of liquid.
• 2. In a cast iron Dutch oven - that is what I use - combine with rice seasoning packet and butter; bring to a boil. Add rice, cover and simmer over med-low heat untill liquid is absorbed. (About 25min.)
• 3. Stir in peaches and pecans; heat through. Serves 6.