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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.

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