Pineapple Rice Parfaits
A rich parfait with layers of creamy rice pudding, crushed pineapple, and a buttery brown sugar and coconut mixture.
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.