Recipe Of The Week: Creamy Coconut Rice Pudding Parfaits
Try this tasty twist on the standard parfait by Taste Of Home for dessert this week!
Prep Time: 15 Minutes Cook Time: 45 Minutes Servings: 6
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
- 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.
- 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.
See full recipe here.