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Rice Custard with Peach Topping is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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3 cups cooked rice
4 cups milk
2/3 cup sugar
3/4 teaspoon salt
2 eggs, beaten
2 tablespoons butter or margarine
1 teaspoon pure vanilla extract
Peach topping (see below)
Combine rice, 3 1/2 cups milk, sugar and salt; cook over medium heat, stirring occasionally until thick and creamy, about 15 minutes. Blend together remaining milk and eggs; stir into rice mixture and cook 2 minutes longer, stirring constantly. Add butter and vanilla. Turn into serving dishes. Serve warm or cold with Peach Topping.
Peach Topping
1/4 cup light brown sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 can (16 ounces) sliced peaches
1 tablespoon butter or margarine
2 tablespoons brandy or 1 teaspoon brandy extract
Blend sugar, salt, cornstarch, cinnamon and peaches with syrup; bring to a boil. Reduce heat and simmer 2 to 3 minutes, or until clear and thickened. Remove from heat; add butter and brandy. Serves 6 to 8.
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