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Peach-Topped Honey Rice Pudding with Chocolate
- Makes: 6 servings
30 mins to 40 mins
Rich dark chocolate and peaches poached in sweet wine add a sophisticated twist to homey rice pudding. The recipe comes from Urban Roots Farm in Springfield, Missouri.
uncooked long grain white rice
medium peaches, peeled, pitted and chopped
raspberry dessert wine or sweet red wine
70% dark chocolate, chopped
For rice: In a heavy large saucepan, bring milk just to nearly boiling; stir in rice and salt. Simmer, covered, over low heat for 30 to 40 minutes or until most of the milk is absorbed, stirring occasionally to prevent sticking, especially near the end of the cooking time. (Mixture may appear curdled.) Remove from heat. Stir in 2 tablespoons honey and the vanilla.
In a small saucepan, combine peaches and wine. Cook over medium heat for 15 minutes or until peaches are tender and wine is slightly reduced, stirring occasionally.
Serve rice pudding warm, topped with the peaches, a drizzle of honey and a sprinkle of chocolate.
(Peach-Topped Honey Rice Pudding with Chocolate)
Servings Per Recipe 6, Trans fatty acid (g) 0, Polyunsaturated fat (g) 0, sat. fat (g) 3, chol. (mg) 9, carb. (g) 37, Monounsaturated fat (g) 1, Fat, total (g) 5, sodium (mg) 175, cal. (kcal) 214, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 112, Potassium (mg) 250, Mark as Free Exchange () 0, iron (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Riboflavin (mg) 0, Thiamin (mg) 0, Folate (µg) 43, fiber (g) 1, vit. C (mg) 3, vit. A (IU) 311, pro. (g) 5, sugar (g) 22