BREAKFAST RICE PUDDING
My husband makes this rice pudding quite often for breakfast. It’s equally good with fresh blueberries instead of cherries.
—SUE DRAHEIM WATERFORD, WI
PREP: 15 MIN. • BAKE: 25 MIN. • MAKES: 8 SERVINGS
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
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.