Breakfast Rice Pudding

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

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.

»

Comments are closed at this time.