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Breakfast Rice Pudding

Name: Breakfast Rice Pudding
Prep time: 15 min
Cook time: 25 min
Total time: 40 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 sweetened shredded coconut; 1/4 cup chopped pecans; 1/4 cup butter, melted

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 25 min.

Makes

8 servings

My husband makes this rice pudding quite often for our breakfast. —Sue Draheim

Breakfast Rice Pudding Recipe photo by Taste of Home

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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, until golden brown, 25-30 minutes.

TEST KITCHEN TIP This recipe is equally good with fresh blueberries instead of the cherries.

Nutrition Facts

1 cup: 411 calories, 21g fat (12g saturated fat), 56mg cholesterol, 91mg sodium, 54g carbohydrate (26g sugars, 2g fiber), 4g protein.

Breakfast Rice Pudding

Total Time

Makes

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