Breakfast Rice Pudding Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 411
  • Fat:
  • 21 g
  • Saturated Fat:
  • 12 g
  • Cholesterol:
  • 56 mg
  • Sodium:
  • 91 mg
  • Carbohydrate:
  • 54 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g


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Breakfast Rice Pudding

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

SERVINGS: 8

CATEGORY: Breakfast/Brunch

METHOD: Baked

TIME: Prep: 15 min. Bake: 25 min.

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 flaked coconut
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted

Directions:

Cook rice according to package directions. In a large bowl, combine the rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2 quart baking dish.
    Combine the oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 8 servings. TEST KITCHEN TIP This recipe is equally good with fresh blueberries instead of the cherries.


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