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Creamy Coconut Rice Pudding Parfaits

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
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    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.
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.
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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