Preparation

• Combine rice, milk, sugar and salt in 2 quart saucepan. Bring to a boil; cook and stir for about 15 minutes.
• Temper the eggs by blending some of the rice mixture into the eggs. Add egg mixture into the rice mixture stirring vigorously until combined. Cook and stir for 1 to 2 minutes or until pudding thickens. Remove from heat and stir in vanilla.
• Pour into a buttered 8 or 9 inch square baking pan.
• Arrange drained peach slices on top; combine cinnamon and sugar and sprinkle on top. Place under broiler until sugar melts, about 4 minutes (keeping an eye on it so that it doesn’t burn) Let cool slightly.
• Serve warm topped with a dollop of whipped cream.