California Peach Pudding - cooking recipe

Ingredients

3 c. cooked rice
3 c. milk
1/4 tsp. salt
1/3 c. honey
1 tsp. vanilla
2 Tbsp. butter or margarine
1/4 c. firmly packed brown sugar
2 tsp. cornstarch
1/2 tsp. ground cinnamon
1 (16 oz.) can sliced peaches
1 Tbsp. brandy
6 Tbsp. slivered almonds, toasted
whipped or sour cream

Preparation

Combine rice, milk, honey and 1/4 teaspoon salt in a saucepan. Cook over medium heat about 30 minutes or until thickened, stirring often.
Add vanilla and 1 tablespoon butter.
Portion into serving dishes.
Blend sugar, cornstarch, cinnamon, 1/4 teaspoon salt and peaches with the syrup.
Bring to a boil, reduce heat and simmer 2 to 3 minutes, or until thickened.
Remove from heat.
Add remaining butter and brandy.
Spoon over rice pudding. Sprinkle with roasted almonds.
Serve warm or cold, topped with the cream.
Makes 6 servings.