By Spreading Love From TX
Mini Peaches And Cream Rice Pudding
7 steps
Prep:5minCook:55min
Creamy peach rice pudding filled with pecans and chopped peaches. This easy single serving dessert is made with leftover rice and can be made with fresh, frozen, or canned peaches! Top with a little whipped cream to make a lovely peaches and cream dessert.
Updated at: Thu, 17 Aug 2023 05:02:28 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories432.6 kcal (22%)
Total Fat18.8 g (27%)
Carbs57.1 g (22%)
Sugars31.6 g (35%)
Protein10.7 g (21%)
Sodium367.9 mg (18%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 325° F (165° C). Lightly butter a 5x7-inch baking dish.
Step 2
In a medium-sized bowl, whisk together the egg, milk, sugar, salt, cinnamon, nutmeg, and vanilla .
Step 3
Stir in the chopped peaches, pecans, and cooked rice.
Step 4
Pour into the lightly buttered baking dish.
Step 5
Boil a kettle of water to make a water bath. Place the baking dish with the rice pudding into a larger baking pan. Pour the boiling water into the larger pan until it reaches halfway up the sides of the rice pudding dish. Pro Tip: I use a 9x13-inch baking pan but any baking dish with high sides that is larger than the 5x7-inch baking dish will work for a water bath. I like to put the baking pan on a large rimmed baking sheet so it is easier to handle.
Step 6
Place the pan in the oven and bake for 50-55 minutes, until lightly browned and set. Pro Tip: Be very careful removing the rice pudding out of the oven. The water from the water bath is extremely hot.
Step 7
Cool slightly and top with whipped cream if you'd like.
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