This fruit rice pudding is topped with a delicious meringue topping.
In a medium saucepan bring the milk, rice, cinnamon stick and butter to simmer over low heat. Cover and turn down to low.
Let simmer uncovered for 20 minutes until rice is soft, basically cooking as you normally would cook rice.
Because we are using milk, check and stir once in awhile and be sure it is low heat so you do not scorch the milk.
Remove and discard cinnamon stick.
Allow to cool, stirring occasionally.
Preheat oven to 325°F.
Butter an oven proof 8 inch round glass baking dish.
Pour egg yolk mixture into cooled rice and stir well.
Strain peaches and cut in slices.
Combine peaches and pecans into the rice mixture and pour into the prepared dish.
Place into the oven and bake for 10 minutes. Meanwhile make the meringue.
In a medium sized bowl, using an electric mixer, beat the egg whites until frothy; gradually add sugar,cream of tartar continuing to beat until stiff peaks form. Add vanilla and mix in.
Remove the pudding from the oven.
Spoon the meringue onto pudding, spreading to the edges.
Return to the oven and cook until the meringue has browned. Watch the whole time so you do not burn it.
Bake for 12-15 minutes, until browned.