Creamy Coconut Rice Pudding Parfait Recipe

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Creamy Coconut Rice Pudding Parfait Recipe
Creamy Coconut Rice Pudding Parfait Recipe photo by Taste of Home
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Creamy Coconut Rice Pudding Parfait Recipe

Read Reviews
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When my daughter’s friends come over for lunch, she treats them to her tropical parfaits made with brown rice and coconut milk. They’re fresh, creamy and comforting. —Suzanne Clark, Phoenix, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 2 cups 2% milk
  • 1-1/2 cups coconut milk
  • 1-1/2 cups cooked cold brown rice
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 medium oranges, peeled and sectioned
  • 2 medium kiwifruit, peeled and sliced
  • 1/4 cup sliced almonds, toasted
  • Toasted sweetened shredded coconut

Directions

In a large heavy saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally.
Remove from heat; stir in extracts. Cool slightly. Serve warm or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut. Yield: 6 servings.
Editor's Note: To toast nuts and coconut, spread individually in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Creamy Coconut Rice Pudding Parfait in Taste of Home Christmas Annual Annual 2014

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  • 2 cups 2% milk
  • 1-1/2 cups coconut milk
  • 1-1/2 cups cooked cold brown rice
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 medium oranges, peeled and sectioned
  • 2 medium kiwifruit, peeled and sliced
  • 1/4 cup sliced almonds, toasted
  • Toasted sweetened shredded coconut
  1. In a large heavy saucepan, combine the first five ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, 35-45 minutes or until rice is soft and milk is almost absorbed, stirring occasionally.
  2. Remove from heat; stir in extracts. Cool slightly. Serve warm or refrigerate, covered, and serve cold. To serve, spoon pudding into dishes. Top with fruit; sprinkle with almonds and coconut. Yield: 6 servings.
Editor's Note: To toast nuts and coconut, spread individually in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Creamy Coconut Rice Pudding Parfait in Taste of Home Christmas Annual Annual 2014

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debrac User ID: 262939 283309
Reviewed Feb. 6, 2018

"Recipe ingredients indicate 1 1/2 C of cooked rice while the directions say to add first 5 ingredients & cook until rice is soft. This is confusing, should the rice be cooked prior or cook rice with milk & other ingredients??? Please verify. Thank You!"

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