Peachy Wild Rice Dessert

From GRV Gibbs Wild Rice leaflet.

• Ready In: 35 mins
• Serves: 6

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.