Creamy Rice Pudding with Peaches

  • Yield 8 servings

Juicy mashed summer peaches are perfect with the sweet vanilla pudding, made with starchy Arborio rice.

Creamy Rice Pudding with Peaches
Jill Melton

Ingredients

5 cups whole milk (or any combination of whole and 2 percent reduced-fat milk), divided
1/2 cup Arborio rice
6 tablespoons sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 egg yolks
4 ripe peaches, mashed

Instructions

  1. Combine 4 cups milk, rice and sugar in a saucepan. Bring to a boil, reduce heat and simmer until rice is tender, about 30 minutes.
  2. Remove from heat and stir in salt and vanilla. Whisk egg yolks and about 1/2 cup of hot milk mixture. Whisk back into pan and add remaining 1 cup milk. Place over medium heat and cook until thickened, about 5 minutes. Let cool and chill at least 2 hours before serving. Top with mashed peaches.

Recipe by Jill Melton, Relish Editor

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