Breakfast Rice Pudding
Test Kitchen Favorites 2004
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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.