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Rice pudding with brandy-glazed peaches 2 cups sliced peaches 1 Tbsp. granulated sugar 1/4 cup ginger brandy 3 cups cooked rice 3 cups milk 1/3 cup honey 1/4 tsp. salt 1 tsp. vanilla 3 Tbsps. butter or margarine 2 Tbsps. brown sugar 1 Tbsp. lemon juice Whipped or sour cream (optional) Toasted slivered almonds Gently combine sliced peaches, granulated sugar and brandy; set aside for 30 minutes. Meanwhile, combine rice, milk, honey and salt in saucepan. Cook over medium heat about 30 minutes, or until thickened, stirring often. Add vanilla and 1 Tbsp. of the butter. Spoon on top of rice pudding. Garnish with a dollop of whipped or sour cream, if desired, and sprinkle with almonds.
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