White Gull Inn Breakfast Rice Pudding

Ingredients: 4 cups cooked basmati rice 1 can (16 ounces) peaches, drained and coarsely chopped 1 cup pitted, frozen tart cherries, thawed and drained 1 cup whipping cream 1/2 cup packed brown sugar (divided) 1/4 cup rolled oats 1/4 cup shredded, sweetened coconut 1/4 cup chopped pecans 1/4 cup butter, melted Directions: Preheat oven to 375 degrees. 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.

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