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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

1. 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.
2. Heat pineapple and remaining 1/3 cup sugar in small saucepan until sugar dissolves; cool.
3. Blend brown sugar with butter, coconut, lemon peel and cinnamon.
4. 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.