Peaches and Rice Pudding
Serving Size / Yield
- 6 Large Peaches, chopped into pieces
- 1½ tsp Cinnamon
- ¼ tsp Nutmeg
- 2 Eggs, beaten
- ¾ cup Milk
- 1 Tbs Vanilla
- 1 cup Sugar
- 2 Tbs Butter, softened
- 1 cup Arborio Rice
- 2 cups Water
- ¼ tsp Salt
- 2 cups Almond Milk or Regular Milk
- 2 Eggs
- ⅔ cup Sugar
- 1 tsp Almond Extract
- ½ tsp Cinnamon, plus additional for garnish
- ½ cup Toasted Sliced Almonds
Start by spraying slow cooker with non-stick spray.
Blend peaches, 1 1/2 tsp. cinnamon and nutmeg together in bowl.
Pour the mixture into the slow cooker.
In a bowl, whisk together eggs, milk, vanilla, sugar, 2 Tbs. butter.
Pour the mixture over the peaches.
Cover and cook on low for 2-3 hours.
Now make the rice pudding.
Start by preheating the oven to 350 degrees.
Combine rice, water, and salt in a medium saucepan.
Bring everything to a boil.
Reduce heat and let simmer for 20 minutes and remove from heat.
Whisk in almond milk, eggs, sugar, and almond extract to the pan.
Spray cooking spray in a 2-quart glass baking bowl.
Pour mixture into the bowl and put in the oven.
Bake 35-40 minutes or until thick.
Serve warm with peach topping on top.