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
Creamy Coconut Rice Pudding Parfaits
Toasting Coconut and Nuts
Creamy Coconut Rice Pudding Parfaits
Prep Time
15 min
Cook Time
45 min
Yield
6 servings
Ingredients
- 2 cups 2% milk
- 1-1/2 cups coconut milk
- 1-1/2 cups cold cooked 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 5 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.
Nutrition Facts
1 serving: 291 calories, 13g fat (10g saturated fat), 7mg cholesterol, 157mg sodium, 37g carbohydrate (19g sugars, 3g fiber), 7g protein.
