This is a creamy and delicious dessert without artificial sweeteners, found in a cooking magazine called “Leftovers Makeovers.”
2 cups cooked rice (white or brown)
1 1/2 cups milk
1/4 cup sugar
1/8 tsp salt
2 eggs, lightly beaten
1/2 tsp vanilla extract
1 can (15 oz) sliced peaches, drained
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 cup sour cream, optional
Preheat oven or broiler to 400F.
Prepare rice according to package directions. In a saucepan, combine cooked rice, milk, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Mixture will begin to thicken. Stir a small amount of rice mixture into eggs, then add all to the pan. Cook and stir for 2-3 minutes. Remove from heat and stir in vanilla. Spread into a greased shallow 1 quart baking pan. Top with peaches.
Combine brown sugar and cinnamon and sprinkle 2-3 tablespoons full over peaches. Bake or broil for 5-10 minutes or until peaches are warmed and lightly browned. Let stand for 10 minutes. Serve in bowls, sprinkle with remaining cinnamon-brown sugar. Top with sour cream if desired.
Other suggestions:
Try peach pie filling instead of sliced peaches (omit sour cream).
Instead of sour cream, top with whipped cream.
Drizzle peaches with caramel sauce before topping with brown sugar mixture.
Mix sliced peaches with an equal amount of cherry pie filling before covering rice mixture.
Top with fresh sliced strawberries, raspberries, blueberries, cherries or cranberries (for tartness).
Serve with cold milk or hot cocoa.
