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Peaches and Cream Rice Pudding For One

Light and creamy Peaches and Cream Rice Pudding, this lovely single serving dessert is filled with juicy peaches and toasted pecans and topped with homemade whipped cream.| One Dish Kitchen
Prep Time15 mins
Cook Time55 mins
Cool15 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Dessert
Keyword: pudding
Servings: 2 servings
Calories: 373kcal
Author: Joanie Zisk


  • 1 large egg
  • 3/4 cup milk
  • 3 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.
  • 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.


* To toast pecans, preheat oven to 350 degrees F (177 degrees C). Place pecans on a baking sheet and toast them for about 5 minutes. Be sure to keep a close eye on the pecans as they burn quickly.


Serving: 1serving | Calories: 373kcal | Carbohydrates: 62g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 378mg | Potassium: 450mg | Fiber: 2g | Sugar: 37g | Vitamin A: 635IU | Vitamin C: 6.4mg | Calcium: 186mg | Iron: 1.1mg