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Peach-Topped Pudding recipe

Creamy rice pudding, studded with toastedalmond slices, is layered in parfait glasses with chunks of freshpeach.

Recipe: Peach-Topped Pudding

1 cup cooked rice
2 tablespoons granulated sugar*
1 cup skim milk
1 teaspoon vanilla extract
1/4 cup sliced almonds, toasted
1/3 cup whipping cream, whipped
1 cup fresh peach chunks**
Whipped cream for garnish (optional)
Toasted sliced almonds for garnish (optional)

  • Combine rice, sugar and milk in 2 to 3-quartsaucepan. Cook over medium heat 15 to 20 minutes until thickand creamy; stirring frequently. Remove from heat; stir in vanilla.Cool.
  • Fold in almonds and whipped cream.
  • Alternate rice pudding and peaches inparfait glasses or dessert dishes. Garnish with whipped creamand almonds, if desired.

    Makes 4 servings.

    *Low-calorie sugar substitute may be substitutedif added after rice mixture is cool.

    **Other fresh fruits may be substituted.

    Recipe provided courtesy of the USA RiceFederation.

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  • Comments

    1 Comment


    This recipe yields a fabulous 10-inch deep-dish pie with an unusual crust made with vanilla pudding, flour, milk, butter, and a bit of baking powder. Sliced peaches are spread over the crust and topped with a fluffy cream cheese layer. It s then baked and chilled before serving.

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