Peaches and Rice Pudding

Peaches and Rice Pudding


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Try this cinnamon flavored peach topping over any rice pudding recipe. Something sweet for when you need it.

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Chicago, IL

Time needed

3 hour cooking

Serving Size / Yield

8 servings


  • 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

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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.
Let cool.

Serve warm with peach topping on top.

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