Wonderful Peaches and Cream Rice Pudding Recipe – this single serving dessert is filled with juicy peaches and toasted pecans. Made with fresh or canned peaches.
This post is sponsored by Megaphone Influence for Riceland Foods. All opinions and recipes are my own.
The peaches here in southeast Texas have been so sweet lately. I’m finding myself at the grocery store a few times a week to pick more up, my daughter and husband have been eating them like crazy. Although we’ve been adding peaches to smoothies, fruit crisps, and snacking on them throughout the day, my favorite way to enjoy peaches is to add them to our favorite desserts like this Peaches and Cream Rice Pudding.
Along with peaches, I added toasted pecans and topped this incredibly delicious dessert with homemade whipped cream.
Are you familiar with rice pudding? I grew up eating this custard-like dessert. My mother made rice pudding often when I was a little girl. She said it was a great way to use up leftover rice from the previous night’s meal. I have fond memories of enjoying it with my family.
When the folks at Riceland contacted me and asked me to create a recipe using their rice, I jumped at the chance. I thought their new Boil-In-Bag rice would be perfect to use in my rice pudding recipe. In fact, the serving size of one of the bags is ideal for my so many of my single serving recipes.
In addition to the convenient size of the bags, the rice is also convenient to cook too! All you do is boil the water, add the bag of rice, set the timer for 10 minutes and that’s it.
Peaches and Cream Rice Pudding Recipe
For this easy peaches and cream rice pudding recipe…
Cook the rice and let it cool.
Mix together an egg, some milk, salt, cinnamon, sugar, lemon zest, and vanilla.
Stir in cooked rice, a cup of diced peaches, and a handful of chopped toasted pecans. Pour the mixture into a small baking dish and bake it in the oven for about 55 minutes.
One bag of Riceland’s Boil-In-Bag Rice equals 1 cup of cooked rice which is the perfect amount for this single serving rice pudding recipe.
I use a whole cup of chopped peaches in this recipe so you’re sure to get a peach or two in every single bite. If you’re not able to get fresh peaches, don’t worry. Canned, drained peaches will work just fine.
If you’re cooking for two, use the recipe as written and divide the rice pudding mixture between two smaller baking dishes to create a lovely date night dessert for two.
Rice pudding is pure comfort food. It’s sweet, creamy and satisfying and so easy to make. One thing I love about using boil-in-bag rice is that the rice cooks perfectly every time. The rice kernels are fluffy, not at all sticky.
Another thing I love about Riceland is that the rice is grown by American family farmers in Arkansas and Missouri. I love supporting American farmers, especially when they deliver such a high-quality product.
So friends, I’m sure this creamy dessert will become a favorite of yours. If you’re looking for an easy to make, fruit filled dessert, this is it.
Disclosure: This is a sponsored post on behalf of Riceland Rice. As always, all opinions expressed are my own.
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Peaches and Cream Rice Pudding Recipe
- 1 large egg
- 1 cup milk
- 4 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup chopped peaches (about 1 large peach)
- 1/4 cup toasted pecans , chopped (see notes on toasting pecans)
- 1 cup cooked rice
- 1/2 cup heavy cream
- 1 tablespoon sugar
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a small baking dish.
- In a large bowl, whisk together the egg, milk, sugar, salt, cinnamon, vanilla, and lemon zest.
- Stir in the peaches, toasted pecans, and cooked rice.
- Pour into prepared baking dish. Make a water bath by placing the baking dish in a larger medium-sized pan. Pour hot water into the pan about halfway up the side of the inner pan.
- Bake rice pudding for 55 minutes or until lightly browned and set.
- Cool slightly and top with whipped cream.
- TO MAKE WHIPPED CREAM
- Pour the cream and the sugar in a mixing bowl. Whisk just until the cream reaches soft peaks, about 5-7 minutes. Store any unused portion in an airtight container in the refrigerator.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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