Breakfast Rice Pudding Recipe

By bakers_delight85

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

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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Cook rice according to package directions. In a large bowl, combine the rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2 quart baking dish.

Combine the oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, at 375° for 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.