Peachy Brown Rice Pudding
1 cup water
1/3 cup uncooked long grain or quick-cooking brown rice
1 tablespoon no-trans-fat tub margarine
1 (15-ounce) can light-packed canned peaches, drained, reserving 1/3 cup of the liquid
2 teaspoons cornstarch
½ cup fat-free milk
¼ cup peach spreadable fruit or preserves
½ teaspoon ground cinnamon
1 few shakes of ground nutmeg
- In sauce, bring water, rice and margarine to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until rice is tender.
- In small bowl, whisk together the cornstarch, cold milk, and 1/3 cup reserved peach juice. Gradually stir into the rice mixture. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
- Remove from heat. Stir in spreadable fruit and cinnamon until frit spread has blended into the pudding. Cool to room temperature. Chop peach slices. Stir into rice mixture. Serve warm or refrigerate and serve later. Makes 4 servings.