Peaches And Cream Breakfast Rice Recipes

BREAKFAST RICE PUDDING

Steps:

• Cook rice according to package directions. , Preheat oven to 375°. In a large bowl, combine rice, peaches, cherries, cream and 1/4 cup brown sugar. Transfer to a greased 1-1/2- qt. baking dish., Combine oats, coconut, pecans, butter and remaining brown sugar; sprinkle over rice. Bake, uncovered, until golden brown, 25-30 minutes.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

INDIAN FRIED RICE WITH PEACHES

Steps:

• Cook rice in boiling salted water until tender, about 20 minutes and drain.
• Return to hot pot and let stand, covered.
• Heat 1 Tbs oil in a wok or large frying pan over medium heat.
• Add onion and cook until soft, about 5 minutes.
• Add ginger and cook about 30 seconds.
• Push onion and ginger to one side and add remaining 1 Tbs oil.
• Add almonds to oil and cook, stirring until golden, 1-2 minutes.
• Stir in rice, peach, cardamom, red pepper sauce, 1/4 tsp salt and 1/4 tsp pepper and cook until heated through, about 5 minutes.
• Top with coriander sprigs if using.