Breakfast Rice Pudding

Name: Breakfast Rice Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1-1/3 cups uncooked long grain or basmati rice; 1 can (15-1/4 ounces) peach halves, drained; 1 cup canned or frozen pitted tart cherries, drained; 1 cup heavy whipping cream; 1/2 cup packed brown sugar, divided; 1/4 cup old-fashioned oats; 1/4 cup sweetened shredded coconut; 1/4 cup chopped pecans; 1/4 cup butter, melted

Total Time Prep: 15 min. Bake: 25 min.

Yield 8 servings

Test Kitchen Approved

My husband makes this rice pudding quite often for our breakfast. —Sue Draheim

Ingredients

1-1/3 cups uncooked long grain or basmati rice
1 can (15-1/4 ounces) peach halves, drained
1 cup canned or frozen pitted tart cherries, drained
1 cup heavy whipping cream
1/2 cup packed brown sugar, divided
1/4 cup old-fashioned oats
1/4 cup sweetened shredded coconut
1/4 cup chopped pecans
1/4 cup butter, melted

Directions

Cook rice according to package directions.
Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish.
Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.

Nutrition Facts

1 cup: 411 calories, 21g fat (12g saturated fat), 56mg cholesterol, 91mg sodium, 54g carbohydrate (26g sugars, 2g fiber), 4g protein.

My husband makes this rice pudding quite often for our breakfast. —Sue Draheim

Recipe Creator