A thick creamy rice pudding,
a crushed pineapple syrup, and a buttery brown sugar coconut
mixture make up the yummy layers in this scrumptious dessert
parfait.
Pineapple
Rice Parfaits
- 3 cups cooked rice
2/3 cup granulated sugar - divided use
3 cups milk
1 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple, drained
1/2 cup packed brown sugar - divided use
3 tablespoons butter or margarine, melted
1 (7-ounce) can flaked coconut
1 tablespoon grated lemon peel
1 teaspoon ground cinnamon
- Combine rice, 1/3 cup
sugar and milk in large saucepan. Cook over medium-low heat until
thick and creamy, about 30 to 40 minutes, stirring often. Stir
in vanilla; cool.
- Heat pineapple and remaining
1/3 cup sugar in small saucepan until sugar dissolves; cool.
- Blend brown sugar with
butter, coconut, lemon peel and cinnamon.
- Alternate layers of pudding,
pineapple and coconut mixture in parfait glasses or one large
serving dish. Repeat layers ending with coconut mixture. Chill
before serving.
Makes 8 servings.
Recipe provided courtesy of the USA Rice Federation.
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