Peach Rice Pudding

I hope everyone had a great 4th of July! Our holiday was low-key but that was perfect since we’ve been so busy the last couple of weeks. I made an amazing pie yesterday and I can’t wait to share it with you…it was perfect and there was only one slice left after dinner. You know there’s going to be a fight for who gets to eat the last one.

My son has been in therapy for the last couple of months due to texture issues while transitioning to finger foods. He’s doing great and hopefully will be graduating soon. While in this process, I’ve been working on trying to introduce foods with different textures and this recipe fit the bill. He didn’t care for it, but both my husband and I did! This recipe is also perfect right now since peaches are just coming into season!

1 Tbsp unsalted butter
3 ripe peaches, skin removed and cut into chunks
1 cup long grain white rice
2 cups apple juice
1 cup whole milk
1/2 cup coconut milk
1/2 tsp cinnamon
1 tsp vanilla extract
pinch of salt
2 Tbsp sugar

In a large saucepan over medium heat, melt the butter until it’s bubbling. Add the chopped peaches and cook until they have broken down and released some of their juices.

Add the cup of rice and stir to coat with the butter and peaches. Add the apple juice, both milks, cinnamon, vanilla and salt. Bring to a boil and then reduce heat to medium and cover. Simmer for 20 minutes until the rice is tender and most of the liquid has been absorbed.

Remove from the heat and fold in the 2 tablespoons of sugar. Serve warm or cold. If serving cold, you might need to add a little more milk as it will firm up being in the refrigerator.

Source: Start Fresh by Tyler Florence


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