Instructions: Combine rice, milk, honey and salt in saucepan. Cook over medium heat about 30 minutes, or until thickened, stirring often. Add vanilla and butter. Portion into serving dishes. Serve with topping.

To make topping: sprinkle brown sugar over peaches. Let stand 30 minutes or longer. Combine cornstarch, salt and cinnamon in saucepan. Blend a little of the juice from the peaches, then add peaches and remaining juice. Bring to a boil, reduce heat, and simmer 2 to 3 minutes or until clear and thickened. Remove from heat.

Add butter and brandy. Spoon over rice pudding. Sprinkle with almonds. Serve warm or cold, topped with cream.

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