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In a heavy large saucepan, bring milk just to nearly boiling; stir in rice and salt. Simmer, covered, over low heat for 30 to 40 minutes or until most of the milk is absorbed, stirring occasionally to prevent sticking, especially near the end of the cooking time. (Mixture may appear curdled.) Remove from heat. Stir in 2 tablespoons honey and vanilla.
In a small saucepan, combine peaches and wine. Cook over medium heat for 15 minutes or until peaches are tender and wine is slightly reduced, stirring occasionally.
Serve rice pudding warm, topped with the peaches, a drizzle of honey and a sprinkle of chocolate.