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Breakfast Rice Pudding with Peaches

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Course Breakfast
Servings 8
Calories 90 kcal

Ingredients
  

  • 1.5 pounds diced peaches
  • 8 ounces peach puree
  • 2 ounces diced green bell pepper
  • 2 ounces diced red bell pepper
  • 2 ounces finely diced red onion
  • 1 ounce finely diced jalapeno pepper, seeds removed
  • 5 grams minced ginger
  • 5 grams minced garlic
  • 3 grams fresh chopped cilantro
  • 2 ounces granulated sugar
  • 1 ounce lime juice
  • 1 ounce rice wine vinegar
  • 1 gram kosher salt
  • 1 gram fresh ground white pepper
  • 1/2 gram cayenne pepper

Instructions
 

  • Cut an "X" shape in the bottom of the fresh peaches just deep enough to break the skin.
  • Place them in boiling water for 60 seconds, remove, place them into ice water.
  • Peel all the skin off and core them. Dice them into ½ by ½ inch diced until you have exactly 1.5 pounds.
  • Core and puree 8 ounces of peaches.
  • Place diced peaches and peach puree into a bowl and combine all other ingredients.
  • Chill and serve.

Nutrition

Serving: 118gCalories: 90kcalCarbohydrates: 20gProtein: 2gFat: 0.5gSodium: 20mgPotassium: 126mgFiber: 1gSugar: 9gCalcium: 44mg