Simple rice pudding and peaches. Creamy rice pudding topped with fresh local peaches is a brilliant idea my son and daughter-in-law had to use up leftover rice.
Not to mention a great use for the bushel of peaches sitting in my kitchen table. Peach season is absolute heaven.
I published my rice pudding recipe years ago and has been a favorite. The recipe and step-by-step photo’s and instruction can be found on the highlighted link.
Rice pudding can be served hot or cold topped with fresh peaches with a little sprinkle of cinnamon and nutmeg. My preference is hot. The contrast of cold peaches against the hot rice pudding is heaven!
Simple Rice Pudding and Peaches
Creamy rice pudding topped with fresh peaches. Rice pudding takes about 20 minutes to cook. Enjoy hot or cold.
- 2 cups milk
- 2/3 cup cream
- 2 cups cold rice
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 eggs beaten
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 2 cups fresh peaches
- n a medium size sauce pan add cornstarch, sugar, and salt. Whisk in cold milk and cream. Cook over medium heat until mixture begins to boil. Add the rice. Cook stirring constantly. When mixture begins to boil, slowly add hot mixture to the beaten eggs. Only add one spoonful at a time. Add half of the rice/milk mixture to the beaten eggs, whisking constantly. Slowly return the egg mixture back into the remaining rice/milk mixture. Turn heat to low and continue cooking, without boiling, until thick and creamy.
- Remove pan from the heat and add cinnamon, nutmeg and vanilla. Stir until combined. Serve warm or cold. Makes 8 - 1/2 cup servings.
- Can be eaten hot or cold
- Rice pudding thickens as it cools.
- For a thinner texture add only 1 1/2 cups cooked rice.
- Long grain rice or short grain (Calrose) work well. Jasmin rice has a tendency to fall apart during cooking.