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rice pudding and peaches in a glass bowl with peaches on the side
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5 from 1 vote

Baked Rice Pudding with Peaches

A delicious creamy baked rice pudding topped off with a peach compote. Completely made from scratch.
Prep Time10 minutes
Cook Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 432kcal

Ingredients

  • 3/4 cup granulated sugar
  • 3 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 3/4 cup arborio rice
  • 2 eggs

Peach Compote

  • 3 tbsp butter
  • 3 tbsp brown sugar
  • 2 peaches

    peeled, pitted, and diced

  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg

Instructions

Rice Pudding

  • Preheat the oven to 325 F.
    2. In a large bowl beat the eggs and sugar together.
    3. Pour in the milk and cream and mix well.
    4. Add the vanilla, cinnamon, and rice. Stir. Pour mixture into a 2 ½ quart casserole dish.
    5. Bake uncovered for 60 minutes. After 60 minutes take the dish out of the oven, stir well.
    6. Return stirred pudding to the oven and bake an additional 30-45 minutes. (While pudding is baking
    make the Peach Compote)
     

Peach Compote

  • Place the butter and brown sugar into a small skillet over medium heat stirring until the butter has melted.
    2. Add in the peaches, cinnamon, and nutmeg and continue cooking for about 10 minutes.
    Serve over creamy baked rice pudding.

Notes

  • Don’t have arborio rice? Use any short grain rice you prefer.
  • Add some dried fruit like raisins and figs.
  • Add more fresh fruit like blueberries and strawberries to the peach compote.

Nutrition

Calories: 432kcal | Carbohydrates: 48g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 103mg | Potassium: 266mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1084IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 1mg