Saturday, April 21, 2012

Peach Rice Pudding

I can't believe how much nicer it was in March here than April has been so far.  It's a good day to have the oven on and the scent of cinnamon in the air.



Peach Rice Pudding

3 cups milk
1 cup white rice uncooked
1 tbsp butter
1/4 tsp cinnamon
2 large eggs, separated
1 1/2 cups peaches, peeled and thinly sliced (frozen work great)
1/2 cup peach juice
1/2 cup sugar

Combine in a large saucepan, milk, rice, butter and cinnamon.  Let simmer until the rice has softened and the milk absorbed.  Let cool down.
In small bowls, separate the egg whites and yolks.  Add sugar to egg yolks and stir into the cooled rice mixture with the peach juice.

Beat egg whites and gently fold into the rice mixture.

Pour half into a greased 2 quart casserole.  Place sliced peaches on top of bottom mixture and then pour the remainder of the rice mixture on top.  Dust the top with a little bit of cinnamon.

Bake in a water bath.

Bake for 1 hour at 350°F