Ingredients

• 3 C cooked rice
• 3 C milk substitute
• 1/3 C honey
• Salt, as needed
• 1 tsp. vanilla extract
• 2 T. margarine, divided
• ½ C brown sugar, firmly packed
• 2 tsp. cornstarch
• ½ tsp. ground cinnamon
• 1 can (16 oz) sliced peaches
• 2 T. brandy or 1 tsp. brandy extract
• 6 T. slivered almonds, toasted
• Cool Whip

Instructions

1. Combine, rice, milk substitute, honey, and ¼ tsp. salt in a saucepan.
2. Cook over medium heat for about 30 minutes or until thickened, stirring often.
3. Add vanilla and 1 T. margarine, then portion into serving dishes.
4. Blend sugar, cornstarch, cinnamon, ¼ tsp. salt, and peaches with syrup.
5. Bring to a boil, reduce heat, and simmer 2-3 minutes, or until clear and thickened.
6. Remove from heat, then add remaining margarine and brandy.
7. Spoon over rice pudding and sprinkle with almonds.
8. Serve warm or cold, topped with Cool Whip.