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Breakfast Rice Pudding Recipe

Breakfast Rice Pudding Recipe

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

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.

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.