Breakfast Rice Pudding Recipe

4.5 5 7
Breakfast Rice Pudding Recipe
Breakfast Rice Pudding Recipe photo by Taste of Home
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL 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 sweetened shredded coconut
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted

Directions

Cook rice according to package directions.
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.
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 cup: 411 calories, 21g fat (12g saturated fat), 56mg cholesterol, 91mg sodium, 54g carbohydrate (26g sugars, 2g fiber), 4g protein.

  • 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 sweetened shredded coconut
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted
  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

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Reviews forBreakfast Rice Pudding

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Snowpuppy User ID: 5991256 227199
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."

MY REVIEW
Nana Jo Jo User ID: 4486803 152125
Reviewed Nov. 27, 2011

"yuk! sorry...."

MY REVIEW
BrendainPa User ID: 861741 85815
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
wareagle0406 User ID: 3432410 67125
Reviewed May. 22, 2010

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

MY REVIEW
wi bug User ID: 3570580 156518
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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