ropical Rice Pudding Parfait
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Why I Love This Recipe
Ingredients You'll Need
Pudding
1 cup short grain brown rice (preferably brown sweet rice*)
2 cups water
2 cups unsweetened soy milk, divided
1/2 cup canned unsweetened light coconut milk*
1 cup date sugar*
4 tablespoons arrowroot powder
1/4 cup unsweetened shredded coconut, lightly toasted, reserving 1 tablespoon
1 teaspoon vanilla extract
Fruit Layer
2 cups chopped fresh pineapple, drained
2 cups chopped fresh organic strawberries
1 tablespoon date sugar
Directions
Cook rice in water according to package directions. Bring 1 cup soy milk, coconut milk, and 1 cup date sugar to boil in medium saucepan and simmer, uncovered, for 10 minutes, stirring occasionally. Whisk arrowroot powder into remaining soy milk and add to boiling mixture. Simmer and whisk until thickened. Remove from heat. Toast coconut over medium heat until lightly browned, shaking pan occasionally. Fold in cooked rice, coconut, and vanilla. Pour into bowl, cover and refrigerate until cold, about 4 hours. Mix chopped pineapple and strawberries with 1 tablespoon date sugar.
Assemble
Spoon a layer of rice pudding into each of 6 clear parfait glasses. Top each with a layer of the fruit mixture. Repeat layers with remaining pudding and fruit mixture. Sprinkle reserved lightly toasted coconut on top. Serves 6
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