Creamy Rice Pudding with Peaches
- Yield 8 servings
Juicy mashed summer peaches are perfect with the sweet vanilla pudding, made with starchy Arborio rice.
- 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
- 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.
- 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