Best 5 Peaches And Cream Breakfast Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Peaches and cream breakfast rice is a delicious and easy-to-make dish that is perfect for a quick and nutritious breakfast. This dish is made with rice, peaches, and cream, and can be customized to your liking with the addition of other fruits, nuts, or spices. Whether you are looking for a light and refreshing breakfast or a hearty and filling meal, peaches and cream breakfast rice is sure to satisfy your cravings.

Here are our top 5 tried and tested recipes!

PEACHES AND CREAM, LITERALLY



Peaches and Cream, Literally image

The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 3h20m

Yield 4

Number Of Ingredients 4

4 fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

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.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g

PEACHES AND CREAM BREAKFAST CAKE



Peaches and Cream Breakfast Cake image

Cake, for breakfast? Yes! The combination of peaches and cream screams decadent and rich, but not this breakfast cake! No one will ever know, but I've reduced the sugar and fat. This simple and quick one-bowl recipe is not quite as sweet as cake, but not as savory as a quick bread. You can keep it lean with the skyr topping or go more indulgent with whipped cream or even ice cream.

Provided by Virginia Willis

Categories     main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking or baking spray
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup canola oil
3 large eggs
1/4 teaspoon almond extract
1/2 vanilla bean, split and seeds scraped
1 cup reduced-fat or regular skyr or yogurt
2 peaches diced (about 1 1/2 cups), plus more sliced for serving
1/2 cup sliced almonds
2 tablespoons peach jelly or jam, for serving
Mint sprigs, for serving

Steps:

  • Place the rack in the center of the oven and preheat to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Set aside.
  • Stir together the flour, sugar, baking powder and salt in a medium bowl. Add the oil, eggs, almond extract, vanilla bean seeds and 1/2 cup of the skyr. Stir to combine. Fold in the diced peaches and 1/4 cup of the almonds. Transfer the batter to the prepared pan. Top with the remaining 1/4 cup almonds.
  • Bake until the loaf is golden brown, begins to come away from the sides of the pan and a knife inserted into the center of the cake comes out clean, 55 to 60 minutes.
  • Transfer the pan to a rack to cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and let cool, right-side up, to room temperature.
  • Meanwhile, combine the peach jelly and remaining 1/2 cup skyr in a small bowl, leaving a few streaks of jelly. Set aside.
  • Slice the cooled cake with a serrated knife. Top with a dollop of the prepared skyr and garnish with sliced peaches and mint sprigs. The Peaches and Cream Breakfast Cake keeps for up to 3 days in an airtight container.

PEACHES AND CREAM BREAKFAST RICE



Peaches and Cream Breakfast Rice image

Our area has been hit with crazy winter weather, and I created this to give a hint of cozy summer comfort.

Provided by thedailygourmet

Time 40m

Yield 4

Number Of Ingredients 11

2 cups water
1 ½ cups frozen sliced peaches
½ cup white rice, rinsed and drained
2 tablespoons peach preserves
1 teaspoon vanilla bean paste
¼ teaspoon salt
2 teaspoons coconut oil
¼ cup chopped pecans
1 teaspoon white sugar
1 pinch ground cinnamon
¼ cup heavy cream, divided

Steps:

  • Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes, then release remaining pressure using the quick-release method.
  • Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.
  • Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.

Nutrition Facts : Calories 257.3 calories, Carbohydrate 34 g, Cholesterol 20.4 mg, Fat 12.8 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.8 g, Sodium 155.7 mg, Sugar 12.2 g

BREAKFAST RICE PUDDING



Breakfast Rice Pudding image

My husband makes this rice pudding quite often for our breakfast. -Sue Draheim

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

1-1/3 cups uncooked long grain or basmati rice
1 can (15-1/4 ounces) peach halves, drained
1 cup canned or frozen pitted tart cherries, drained
1 cup heavy whipping cream
1/2 cup packed brown sugar, divided
1/4 cup old-fashioned oats
1/4 cup sweetened shredded coconut
1/4 cup chopped pecans
1/4 cup butter, melted

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.

Nutrition Facts : Calories 411 calories, Fat 21g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 91mg sodium, Carbohydrate 54g carbohydrate (26g sugars, Fiber 2g fiber), Protein 4g protein.

QUICK PEACHES AND CREAM BREAKFAST CEREAL WITH QUINOA



Quick Peaches and Cream Breakfast Cereal With Quinoa image

In place of peaches, use any of your favourite fruits for this quick and easy morning blast of nutrition. Add just enough honey or maple syrup for your preferred sweetness. Quinoa flakes can be found in most health food stores and organic supermarkets like Whole Foods. They look like oatmeal, but are made from Quinoa, and as a result, have the protein, complex carbs, and everything else that makes Quinoa a nutritional powerhouse! From Quinoa 365.

Provided by Katzen

Categories     Breakfast

Time 8m

Yield 2 , 2 serving(s)

Number Of Ingredients 6

1/2 cup quinoa
1 cup almond milk or 1 cup rice milk
2 teaspoons honey or 2 teaspoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
1/2 cup peach, fresh, diced

Steps:

  • Combine the quinoa flakes, milk, honey or maple syrup, and cinnamon in a medium saucepan. Cook uncovered over medium heat, stirring frequently. The quinoa flakes will cook in about 2 minutes. Remove from heat and stir in vanilla and peaches. Serve immediately.

Nutrition Facts : Calories 279.2, Fat 7.1, SaturatedFat 3, Cholesterol 17.1, Sodium 69.2, Carbohydrate 45.3, Fiber 3.5, Sugar 9.4, Protein 10

Tips:

  • Use ripe peaches. The best peaches for this recipe are ripe and juicy. You can tell if a peach is ripe by its color; it should be a deep yellow or orange color. The peach should also be slightly soft to the touch.
  • Don't overcook the rice. The rice should be cooked until it is tender, but not mushy. Overcooked rice will make the dish too soft and mushy.
  • Add the peaches and cream at the end. This will help to keep the peaches from becoming too soft and mushy. It will also help to keep the cream from curdling.
  • Serve the dish warm or cold. This dish can be served warm or cold. If you are serving it warm, let it cool for a few minutes before serving. If you are serving it cold, chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

Peaches and cream breakfast rice is a delicious and easy-to-make dish that is perfect for a summer morning. It is a great way to use up ripe peaches and it is also a good source of fiber and protein. This dish can be served warm or cold and it is sure to be a hit with your family and friends.

Related Topics