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Breakfast Rice Pudding Recipe
Breakfast Rice Pudding Recipe photo by Taste of Home

Breakfast Rice Pudding Recipe

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4.5 4
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My husband makes this rice pudding quite often for our breakfast. —Sue Draheim
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 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 flaked coconut
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted

Nutritional Facts

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

Directions

  1. Cook rice according to package directions.
  2. 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.
  3. Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, 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.
Originally published as Breakfast Rice Pudding in Test Kitchen Favorites 2004 2005, p186

Nutritional Facts

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

Reviews for Breakfast Rice Pudding

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 27, 2011

"yuk! sorry...."

MY REVIEW
Reviewed Oct. 14, 2010

"This is really a good, hearty breakfast. Don't let the fat scare you--I substituted FF half-n-half for the heavy cream with no problem. You could leave off the topping entirely, since that's where most of the fat comes from. I think I just sprinkled mine with cinnamon & sugar."

MY REVIEW
Reviewed May. 22, 2010

"This is a great breakfast for my big family, and my children love it!"

MY REVIEW
Reviewed Oct. 19, 2009

"This is a nice alternative to an egg-based breakfast casserole. My non-egg eaters love this!"

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