Quickly prepared, this dish featuring canned peaches and rice is made into something special with the addition of spices.
1/2 cup uncooked long-grain white rice
1/4 tsp. salt
1 1/2 cups boiling water
1 can (16 oz) sliced freestone peaches in heavy syrup
1/4 cup brown sugar, packed
1 Tbs. butter or margarine
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. lemon juice
1/2 cup whipping cream or half-and-half
Cook rice with the salt in the boiling water for 15 minutes or until rice is tender. Drain, if necessary but leave in saucepan.
Drain peaches, reserving 1/4 cup syrup. Set aside 4 to 8 peach slices. Chop remaining peaches.
Mix chopped peaches, reserved syrup, sugar, butter, spices and lemon juice. Add to hot cooked rice, mixing well. Put saucepan over medium heat and cook mixture for 5 minutes.
Turn into buttered, shallow 1 1/2-quart baking dish. Pour cream over. Arrange reserved peach slices on top.
Bake at 375 degrees for 15 minutes. Serve warm. Or let cool, serve in individual dishes with additional cream.
Time to prepare
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