2/3 cup precooked rice
2 cups milk
1/3 cup sugar
1/2 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
1/2 cup heavy cream, whipped
1 can cling peach halves, drained or you can use fresh if in season
1/3 cup currant jelly, melted
Cook rice, milk and bring to a boil. Boil gently, loosely cover about 15 minutes, fluffing rice with fork. Remove from heat. Add sugar, slat, nutmeg, cinnamon. Cool 5 minute. Chill for 20 minutes. Fold rice mixture into whipped cream. Make 6 servings. Scoop into dessert glasses, top with peaches with cut sides down, then pour jelly over top.
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