YIELD Makes 4 servings
INGREDIENTS
1 cup water 1/3 cup uncooked rice (not converted) 1 tablespoon butter or margarine 1/8 teaspoon salt 1 can (16 ounces) sliced peaches in unsweetened juice, undrained 1/2 cup milk, divided 2 teaspoons cornstarch 1/2 teaspoon ground cinnamon 1/4 cup no-sugar-added peach fruit spread 1/2 cup whipping cream (optional) 1 tablespoon no-sugar-added peach fruit spread (optional) Fresh peach slices (optional) Cinnamon sticks (optional)PREPARATION:
- Combine water, rice, butter and salt in medium saucepan. Bring to a boil over high heat. Reduce heat to low. Cover; simmer until rice is tender, about 25 minutes. Remove from heat. Drain canned peaches, reserving 1/2 cup juice; set peaches aside. Add reserved juice and 1/4 cup milk to rice; set aside. Combine cornstarch and cinnamon; mix well. Gradually add remaining 1/4 cup milk, stirring until smooth. Add to rice mixture; return to heat. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low. Simmer, stirring frequently, until thickened, about 2 minutes. Remove from heat; stir in 1/4 cup fruit spread. Cool to room temperature, stirring occasionally. Chop drained peaches; stir into pudding. Serve at room temperature or chilled. If desired, beat cream and 1 tablespoon fruit spread until soft peaks form. Serve with pudding. Garnish with fresh peach slices and cinnamon sticks, if desired.