Breakfast Rice Pudding

6 Reviews
Total Time:Prep: 15 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Sue Draheim, Waterford, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 25, 2022

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

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

Breakfast Rice Pudding

6 Reviews Add your review
Yield:8 servings
Prep:15 min
Cook:25 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 1
    Cook rice according to package directions.
  2. 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. 3
    Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.

Nutrition Facts

1 cup: 411 calories, 21g fat (12g saturated fat), 56mg cholesterol, 91mg sodium, 54g carbohydrate (26g sugars, 2g fiber), 4g protein.
READY, SET, SUMMER!
Make-Ahead Summer Salads
Feel Good
Make-Ahead Summer Salads
The Best Olive Oil for Summer
Favorites
The Best Olive Oil for Summer
Easy No-Bake Desserts
Keep Cool
Easy No-Bake Desserts
Summer Side Dishes You'll Love
In Season
Summer Side Dishes You'll Love
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.