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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From GRV Gibbs Wild Rice leaflet. Ingredients:
4 cups cooked wild rice, about 1 cup uncooked |
3 cups milk |
1/2 cup brown sugar |
1/4 teaspoon salt |
4 eggs, beaten |
1 teaspoon almond extract |
19 ounces canned peaches, drained |
2 tablespoons sugar |
1 cup sour cream |
1 teaspoon cinnamon |
Directions:
1. Combine the wild rice with the miik, brown sugar and salt.
2. Bring almost to a boil, reduce heat immediately and cook, stirring constantly 5 minutes.
3. Blend some of the hot rice-milk mixture into the eggs and slowly stir this back into the wild-rice milk mixture, stirring constantly.
4. Stir in almond extract and cook, stirring, until thickened.
5. Spoon into a buttered 2-qt oven proof serving dish.
6. Arrange the peaches on top, in a spiral fashion.
7. Sprinkle the 2 tablespoons of sugar over the peaches and broil until sugar melts, 3 to 4 minutes.
8. Watch carefully so the sugar does not burn.
9. Remove from oven.
10. Place sour cream in the center of the peaches and sprinkle with a mixture of the brown sugar and cinnamon.
11. Can be served at room temperature or after being refrigerated.
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