California Peach Pudding (Milk Free, Wheat Free)

(Egg Milk And Wheat Free Cookies)
  • 3 Cups Cooked Rice
  • 3 Cups Milk Substitute
  • 1/3 Cup Honey
  • Salt
  • 1 Teaspoon Vanilla Extract
  • 2 Tablespoons Margarine, Divided
  • ½ Cup Firmly Packed Brown Sugar
  • 2 Teaspoons Cornstarch
  • ½ Teaspoon Ground Cinnamon
  • 1 Can (16 Oz) Sliced Peaches
  • 2 Tablespoons Brandy Or 1 Teaspoon Brandy Extract
  • 6 Tablespoons Slivered Almonds, Toasted
  • Cool Whip
Combine, Rice, Milk Substitute, Honey And ¼ Teaspoon Salt In A Saucepan. Cook Over Medium Heat About 30 Minutes Or Until Thickened, Stirring Often. Add Vanilla And 1 Tablespoon Margarine. Portion Into Serving Dishes. Blend Sugar, Cornstarch, Cinnamon, ¼ Teaspoon Salt, And Peaches With Syrup. Bring To A Boil, Reduce Heat, And Simmer 2 To 3 Minutes, Or Until Clear And Thickened. Remove From Heat. Add Remaining Margarine And Brandy. Spoon Over Rice Pudding. Sprinkle With Almonds. Serve Warm Or Cold, Topped With Cool Whip.
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