 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
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 |
Directions:
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.
2. 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.
|
|