2 cups Riceland Long Grain White Rice
3 cups water
4 cups half-and-half
3 cups milk
1 cup butter
2 eggs, lightly whisked
1 tablespoon vanilla extract
4-6 peaches, peeled and sliced
- First make the browned butter but placing the butter in a small non-reactive saucepan over medium-low heat.
- Allow the butter to melt and continue to cook, without stirring, until it slowly starts to brown.
- Pull the butter off when it becomes fragrant and begins to turn a medium amber color.
- Allow to cool while you make the rice pudding.
- For the pudding, combine the rice and water in a large pot.
- Bring to a boil, then reduce the heat to low and cover for 8 minutes.
- Add the milk and half-and-half, stir to combine, then bring to a boil again.
- Reduce the heat to a simmer and cook for 25 minutes, stirring frequently.
- With 5 minutes left, turn on the broiler in your oven.
- Lower the heat again to low and drizzle in the eggs while stirring the rice pudding vigorously to keep the eggs from scrambling.
- Remove from the heat, add the browned butter and vanilla extract.
- Pour into a 9- x 13-inch baking dish.
- Place the peaches on top.
- Broil for 5-10 minutes until the peaches are caramelized and done to your liking.
- Serve warm or cold.
A quick cook’s tip: if the peaches you’re using are perfectly ripe and juicy I would suggest omitting the broiling step. The broiling is simply a great way to caramelize peaches that are a tad less ripe so that they soften slightly.