3/4 c. dry minute rice
1 3/4 c. milk
1/4 c. sugar
1/2 tsp. salt
1/8 tsp. nutmeg
1 c. thawed Cool Whip
6 drained canned peach halves
2 tbsp. currant jelly or raspberry preserves, melted

Combine rice and milk in a large saucepan. Bring to a boil and simmer gently, loosely covered, for 15 minutes, fluffing rice occasionally with a fork. Remove from heat. Stir in sugar, salt and nutmeg. Cool 5 minutes; then chill about 1 hour. Fold in whipped topping and spoon into serving bowl or dessert dishes. Top with peach halves and spoon melted jelly over the peaches. 6 servings.