Name: Creamy Coconut Rice Pudding Parfaits
Prep time: 15 min
Cook time: 45 min
Total time: 60 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

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

Toasting Coconut and Nuts

To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.

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Creamy Coconut Rice Pudding Parfaits

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Yield:6 servings

Prep:15 min

Cook:45 min

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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

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Directions

In a large heavy saucepan, combine first 5 ingredients; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until rice is soft and milk is almost absorbed, 35-45 minutes, 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.

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