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“From GRV Gibbs Wild Rice leaflet.”

Ingredients Nutrition

  • 4 cups cooked wild rice, about 1 cup uncooked
  • 3 cups milk
  • 12 cup brown sugar
  • 14 teaspoon salt
  • 4 eggs, beaten
  • 1 teaspoon almond extract
  • 19 ounces canned peaches, drained
  • 2 tablespoons sugar
  • 1 cup sour cream
  • 1 teaspoon cinnamon


  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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