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Ingredients Jump to Instructions ↓

  1. 1 15 oz. can sliced peaches in fruit juice

  2. 4 cups cold cooked jasmine or basmati rice

  3. 1-1/2 cups frozen unsweetened raspberries

  4. 1 12 oz. can evaporated milk

  5. 1/4 cup granulated sugar

  6. 1/4 cup butter,melted

  7. 1/4 cup granola

  8. 3 Tbsp. brown sugar

  9. 1/4 cup shredded flaked coconut

  10. 1/4 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Spray a 10-inch pie plate or 1-1/2-quart baking dish with cooking spray.

  2. Drain peaches and chop. Pour into a large mixing bowl.

  3. Add cold rice, raspberries, evaporated milk and granulated sugar. Stir. Pour into prepared baking dish.

  4. In a small bowl, stir together butter, granola, brown sugar, coconut and walnuts. Sprinkle over rice pudding.

  5. Bake 25-30 minutes or until the rice pudding is bubbly and the topping is lightly browned.

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