Breakfast Rice Pudding
Source: The White Gull Inn Centennial Cookbook
(Door County, Fish Creek)
The topping is amazing, as is this recipe.
I prefer using unsweetened coconut in the topping.
Ingredients
- 4 c. cooked basmati rice (see note below)
- 16 oz. can peaches, drained and coarsely chopped
- 1 c. pitted, frozen tart cherries, thawed and drained (see note)
- ¼ c. brown sugar
- 1 c. heavy whipping cream, room temperature
Topping
- ¼ c. brown sugar
- ¼ c. rolled oats
- ¼ c. flaked or shredded, coconut (unsweetened or sweetened)
- ¼ c. chopped pecans
- ¼ c. butter, melted
Instructions
Preheat oven to 375 degrees. Spray a 1-1/2 qt. casserole dish with non-stick cooking spray. Set aside.
In a large bowl, combine rice, peaches, cherries,1/4 c. brown sugar and whipping cream. Spoon mixture into prepared dish.
In a small bowl, combine ¼ c. brown sugar, rolled oats, coconut, pecans and melted butter. Sprinkle over rice mixture.
Bake uncovered for 40+ minutes until hot and bubbly. If topping gets too brown before baking time is done, lay a small piece of foil lightly on top. Let stand 5 minutes before serving.
Reheat leftovers in microwave.
NOTE: You can pre-cook rice ahead of time and refrigerate until ready to assemble (1 + 1/4 cup dry). You may need to bake a little longer if using cold rice.
You can also use dried cherries instead of canned or frozen.
Serves 6