Baked Rice Pudding With Peaches Recipes

BREAKFAST RICE PUDDING

Breakfast Rice Pudding image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 91mg sodium, Carbohydrate 54g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.

BAKED RICE PUDDING

Baked Rice Pudding image

This rice pudding is lovely served warm. It has the appeal of homemade comfort food.

Provided by Emtmom

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Yield 11

Number Of Ingredients 9

Ingredients

1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
⅓ cup raisins
1 pinch ground nutmeg

Steps:

Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 28.9 g, Cholesterol 54.3 mg, Fat 2.4 g, Fiber 0.4 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 145 mg, Sugar 14 g

BROWN RICE PUDDING WITH PEACHES

Brown Rice Pudding with Peaches image

Brown rice perfectly sweetened with brown sugar and peaches to make a great alternative for traditional rice pudding. Will be perfect with added nuts as well. If you leave out the butter, it is vegan.

Provided by Nick Wade

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (16 ounce) can peaches in juice
1 cup cooked brown rice
¼ cup water
1 ½ tablespoons brown sugar
½ teaspoon vanilla extract
1 tablespoon butter
1 pinch ground nutmeg
1 pinch ground cinnamon

Steps:

Stir peaches, rice, 1/4 cup water, brown sugar, and vanilla extract together in a saucepan over low heat. Simmer until peaches start to wilt, 3 to 5 minutes. Stir in butter. Sprinkle with cinnamon and nutmeg after plating.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 29.8 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 27.4 mg, Sugar 16.6 g

BAKED RICE PUDDING WITH PEACHES

Baked Rice Pudding With Peaches image

Our family recipe. My mom use to make this fabulous rice pudding as long as I remember. It is delicious warm or cold as meal. Make sure you use short grain rice.

Provided by Hanka

Categories Dessert

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup short-grain rice (risotto type)
3 cups milk
1 tablespoon butter
1 cinnamon stick
2 eggs, separated
1/3 cup granulated sugar
14 ounces peach halves in syrup

Steps:

In a medium saucepan bring the milk, rice cinnamon stick and butter to simmer over low heat. Let it simmer uncovered for 20 minutes until rice is soft. Stirring occasionally. Should be wet. If is dry add some syrup from peaches or water.
Discard cinnamon stick.
Let it cool and stir once a while to keep it wet and creamy.
Preheat oven to 350°F.
In a medium bowl whip the egg whites until stiff peak form. Set a side.
In a medium bowl mix egg yolks and sugar until light in color.
Strain peaches and cut in slices if need it. Discard syrup.
Pour egg yolk mixture into cooled rice and stir well. Fold in whipped egg whites.
Butter or spray 10 inch rounded baking dish.
Pour half rice mixture in add peaches on top and cover with rest of rice mixture.
Sprinkle with sugar on a top if you like.
Bake uncovered until golden brown about 1 hour.

Nutrition Facts : Calories 496.2, Fat 12.4, SaturatedFat 6.8, Cholesterol 139, Sodium 151.6, Carbohydrate 84.7, Fiber 2.7, Sugar 35.3, Protein 12.9

PEACH RICE PUDDING

Peach Rice Pudding image

This old-fashioned rice pudding is layered with sliced peaches, then topped with a sweet raspberry sauce. It makes for a pretty presentation in parfait glasses.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

Ingredients

6 cups milk
1 cup uncooked long grain rice
1/2 teaspoon salt
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon vanilla extract
RUBY PORT WINE SAUCE:
1 cup sugar
1 cup fresh or frozen raspberries
1 cup red currant jelly
4 teaspoons cornstarch
1/4 cup port wine or red grape juice
4 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped

Steps:

In a large saucepan, bring milk, rice and salt just to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender and most of the liquid is absorbed, stirring occasionally. Remove from the heat. Stir in the sugar, butter and vanilla; cool. , In a small saucepan, combine the sugar, raspberries and jelly. Bring to a boil, stirring constantly. Cook and stir over medium heat for 5 minutes. Press mixture through a fine strainer or sieve; discard seeds. Return raspberry sauce to pan. Combine cornstarch and wine or grape juice until smooth; stir into sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., In individual dessert dishes or in a 2-1/2-qt. trifle bowl, layer the rice pudding and peaches. Serve with sauce.

Nutrition Facts :

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