California Peach Pudding
A creamy, fruity rice pudding with sliced peaches, toasted almonds, and warm cinnamon, perfect for comforting dessert or brunch, adaptable warm or cold. Deliciously satisfying.
Ingredients
- 3 cups cooked rice
- 3 cups milk ⓘ
- 1/4 teaspoon salt ⓘ
- 1/3 cup honey
- 1 teaspoon vanilla ⓘ
- 2 tablespoons butter or margarine ⓘ
- 1/4 cup firmly packed brown sugar ⓘ
- 2 teaspoons cornstarch ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1 (16 oz) can sliced peaches ⓘ
- 1 tablespoon brandy ⓘ
- 6 tablespoons slivered almonds ⓘ
- whipped or sour cream ⓘ
Instructions
- Combine cooked rice, milk, honey, and salt in a saucepan. Cook over medium heat about 30 minutes or until thickened, stirring often.
- Add vanilla and butter to the rice mixture.
- Portion the rice pudding into serving dishes.
- Blend sugar, cornstarch, cinnamon, salt, and sliced peaches with their syrup.
- Bring the peach mixture to a boil, then reduce heat and simmer 2 to 3 minutes or until thickened.
- Remove from heat and stir in remaining butter and brandy.
- Spoon the peach topping over the rice pudding.
- Sprinkle toasted slivered almonds on top.
- Serve warm or cold, topped with whipped or sour cream.
Tips & Substitutions
For a creamier texture, consider using whole milk or a combination of milk and cream. You can substitute agave syrup or maple syrup for honey if desired. If you don't have slivered almonds, chopped pecans or walnuts can work well. Be sure to stir frequently while cooking the rice mixture to prevent sticking. This dish is reminiscent of American recipes that feature comforting puddings.
Serving Suggestions
Serve this delightful peach pudding warm or chilled, topped with a dollop of whipped cream or sour cream for added richness. It pairs beautifully with a side of fresh fruit or a light salad. Consider serving it alongside Doris' Pumpkin Bran Cake for a sweet finish to your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stove with a splash of milk to maintain creaminess. Avoid overheating, as it can alter the texture of the pudding.
Nutrition & Diet Analysis (per serving)
Each serving of California Peach Pudding contains roughly 891 calories, with 5g protein, 47g carbohydrates, and 77g fat. It is a good source of calcium (17% of the Daily Value) and vitamin A (12% of the Daily Value). Note that it is relatively high in sodium, at 540mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Yes, fresh peaches can be used! Just peel and slice them, and if they are not very ripe, you might want to cook them slightly in sugar and water to soften them before adding to the mixture.
Is there a way to make this recipe vegan?
Absolutely! You can substitute the milk with almond, soy, or oat milk, use a plant-based butter alternative, and replace honey with maple syrup or agave nectar to make this a vegan-friendly dessert.
How can I make this pudding thicker?
To achieve a thicker pudding, consider adding more cornstarch or cooking it longer until it reaches your desired consistency. Make sure to mix the cornstarch with a little cold water before adding it to prevent clumping.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).