Peaches & Rice

Peaches & Rice

Peaches & Rice
Sugar, spice and everything nice. That's what makes this recipe a real peach. More a dessert than a side dish, it's good to the last grain. Think of rice pudding kicked up another notch. It's hardly the pits.
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Makes:
4 servings

Ingredients
1 cup Arborio rice 3 cups milk 1 tbsp. butter 1 cinnamon stick 2 eggs, separated 1/3 cup granulated sugar 14 oz. peach halves in syrup, drained and chopped (save syrup in case needed for cooking rice)

Methods/steps

In a medium saucepan bring the milk, rice cinnamon stick and butter to simmer over low heat. Let it simmer uncovered for 20 minutes until rice is soft, stirring occasionally. Should be wet; if is dry add some syrup from peaches. Discard cinnamon stick. Let it cool and stir once a while to keep it creamy. Preheat oven to 350 degrees In a medium bowl whip the egg whites until stiff peak form. Set aside. In a medium bowl, mix egg yolks and sugar until light in color. Strain peaches. Pour egg yolk mixture into cooled rice and stir well. Fold in whipped egg whites. Butter or spray 10-inch round baking dish. Pour half rice mixture in add peaches on top and cover with rest of rice mixture. Sprinkle with sugar. Bake uncovered until golden brown, about 1 hour.

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