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White Gull Inn Breakfast Rice Pudding
4 C. cooked basmati rice
1 can (16 oz.) peaches, drained and coarsely chopped
1 C. pitted, frozen tart cherries, thawed and drained
1 C. whipping cream
1/2 C. packed brown sugar (divided)
1/4 C. rolled oats
1/4 C. shredded, sweetened coconut
1/4 C. chopped pecans
1/4 C. butter, melted
Preheat oven to 375°F. Coat 1 1/2-quart casserole dish with vegetable oil spray.
Combine rice, peaches, cherries, cream and 1/4 cup of the brown sugar in large bowl. Spoon mixture into prepared dish.
In small bowl, mix remaining 1/4 cup brown sugar, rolled oats, coconut, pecans and melted butter; sprinkle over rice mixture. Bake uncovered in preheated oven 25 to 30 minutes, or until top is golden brown.
Make 6 servings.
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