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

Breakfast Rice Pudding Recipe

Read Reviews
4.5 5 7
Publisher Photo
My husband makes this rice pudding quite often for our breakfast. —Sue Draheim
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 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.


  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

Reviews for Breakfast Rice Pudding

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 31, 2015

"I usually save leftover rice to eat as breakfast cereal with cinnamon, sugar and milk. This recipe is sort of a cross between that and rice pudding. I added a sprinkling of cinnamon which I felt it lacked. The topping is wonderful. The kids went crazy over it. The canned peaches were mushy, too sweet and didn't really add to the recipe. I'll try it again when I have fresh peaches. Yes, there is a lot of fat and sugar, but overall it is a very tasty, filling breakfast dish. An egg or 2 could probably have been beaten in with the cream to add some protein and make it more custard like."

Reviewed Nov. 27, 2011

"yuk! sorry...."

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."

Reviewed May. 22, 2010

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

Reviewed Oct. 19, 2009

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

Loading Image