Soft Rice Custard with Peach Topping

3 c. cooked rice

4 c. milk

2/3 c. sugar

3/4 tsp. salt

2 eggs, beaten

2 T. butter or margarine

1 tsp. vanilla extract

Peach Topping

Combine rice, 3 1/2 c. milk, sugar, and salt. Cook over medium heat, stirring occasionally, until thick and creamy (about 15 minutes).

Blend milk and eggs. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add butter and vanilla.

Turn into serving dishes. Serve warm or cold with peach topping.

Peach Topping

1/4 c. brown sugar

2 tsp. cornstarch

1/4 tsp. salt

1/2 tsp. cinnamon

1 can (16 oz) sliced peaches

1 T. butter or margarine

2 T. brandy or 1 tsp. brandy extract

Blend sugar, cornstarch, salt, cinnamon, and peaches with syrup. Bring to a boil, reduce heat, and simmer 2 to 3 minutes or until clear and thickened. Remove from heat. Add butter and brandy.

From the October 1982 issue.

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