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