Wednesday, July 29, 2009

Baked Peaches with Vanilla Rice Pudding

I came across this recipe on Tastespotting through a much more beautiful picture than I've taken here. Rice pudding reminds me of being a child, which is funny, because most of the reactions I've gotten to rice pudding are "gross," "mush," and "old people food." Often with raisins added, I loved the sweetness and mix of textures that rice pudding provided. I also, not surprisingly, liked tapioca pudding when others were screaming "Ew! Fish eyes!"

This recipe takes a more adult approach to rice pudding, using jasmine rice, adding vanilla, and serving it in a baked peach. The result is sweet and soothingly fragrant when it comes out of the oven. And, the left over rice pudding is enjoyable, hot or cold, on its own.
Baked Peaches with Vanilla Rice Pudding

4 large peaches or 6 small peaches
1/2 cup cooked jasmine rice
1/4 cup cream
1 TBS sugar
1 tsp vanilla

Preheat oven to 350 degrees. To the rice, add cream, sugar and vanilla. Cut peaches in half and remove pits. Spoon rice mixture into each peach half, place in a baking pan, cover with foil and bake for 20 minutes. Top off with a dash of nutmeg.

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