Peach Rice Pudding
2 – 4 Ripe peaches
1/2 C. chopped nuts
1 C. milk
1/2 cup sugar
1 C. cooked rice
Peel and halve fresh, ripe peaches and place in baking dish with cavities up. Fill cavities with nut meats. Sprinkle with a little cinnamon or nutmeg.
Beat eggs lightly and mix with the milk, sugar and cooked rice. Pour rice custard over fruit and bake in a moderate oven for 10 minutes. Serve with cream or Peach Sauce.
1 C. sliced peaches
1 t. cornstarch
1/2 t. almond flavoring or 1 T. peach brandy
1/2 C. powdered sugar
To slice peaches, add sugar to lightly sweeten. Set aside for a while, then mash with a fork. Strain. To the juice, about 1/4 cup, add cornstarch mixed with a little cold water. Simmer mixture until clean and slightly thickened. Remove from heat and add flavoring or brandy. Mix powdered sugar with mashed peaches, then blend in the cooked sauce.
Serve hot or cold on puddings, cake or custard.