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Creamy Rice & Fruit Pudding

  • 3 cups Short Grain White Rice cooked
  • 1/4 cup Sugar
  • 1 tsp Vanilla Extract
  • 2 Tbsp Honey
  • 2 Tbsp Unsalted Butter
  • 2 tsp Lemon Juice
  • 1 tsp Lemon's Zest
  • 1/2 tsp Nutmeg ground
  • 1 pinch Sea Salt
  • 2 cups Peaches peeled & sliced
  • 3 cups Whole Milk


Combine rice, milk and sugar in a 3-quart saucepan. Cook over medium heat until thick, stirring often (approximately 25 minutes). Add vanilla. Pour into a 4-quart serving bowl.

Plunge fresh peaches (approximately 4 medium) into scalding hot water for approximately 2-3 minutes. Remove with slotted spoon and plunge into cold water to stop the cooking action. Skins should be loose and slip or peel off easily. Peel and slice peaches. Set aside.

In a small saucepan heat honey, butter, lemon juice/peel, nutmeg and salt. Stir in prepared fruit and cook on low for 10 minutes. Spoon fruit mixture over rice pudding. Serve warm or cold. Makes 10 servings.

Creamy Rice & Fruit Pudding


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Products Used in this Recipe

Grains Beans Seeds
Short Grain White Rice

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Baking Aids
Sea Salt

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