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Uncle Bens Coconut Rice Pudding Parfait

Family-Friendly

Summer Rice Pudding Parfait

recipes:
  • White
  • Vegetarian
  • Stovetop
  • Rice Pudding
  • 45 Minutes or More
  • 30 - 45 MIN
Uncle Bens Coconut Rice Pudding Parfait
  • Servings
    6
  • Prep
    30m
  • Cook
    4h 30m
  • Total
    5h
  • Sweet

    Sweet

About This Dish

Light, refreshing, and as much fun to serve as it is to make, this is the perfect recipe for summer get-togethers with friends and family. Your friends will be asking you for this recipe, so have it handy!

Ingredients

  • 1 1/2 cups water
  • 1/2 cup UNCLE BEN’S ORIGINAL CONVERTED Brand Rice, uncooked
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 cup canned unsweetened light coconut milk
  • 1/2 cup milk
  • 2 egg yolks, beaten
  • 1/2 cup sweetened flaked coconut
  • 1/2 teaspoon coconut or vanilla extract
  • 1 cup blueberries
  • 1 cup raspberries

Instructions

  1. In heavy 3-quart saucepan, heat water and rice to boiling; cover and simmer 25 minutes or until rice is very tender.
  2. Meanwhile, in separate bowl, stir together sugar, cornstarch and salt. Stir sugar mixture, coconut milk and milk into cooked rice; heat to boiling; boil 1 minute, stirring
    constantly.
  3. Remove from heat. Gradually stir about 1 cup of the hot rice mixture into egg yolks in a bowl.
  4. Then stir egg yolk mixture gradually into hot mixture in saucepan. Cook over medium heat, stirring constantly, just until mixture starts to bubble.
  5. Remove from heat. Stir in coconut and coconut extract.
  6. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. To assemble parfaits, spoon 2 tablespoons pudding into each of 6 wine glasses or 1-cup mason jars.
  7. Divide blueberries among parfaits. Spoon 1/4 cup pudding over blueberries, then divide raspberries among parfaits.
  8. Spoon about 2 tablespoons remaining pudding over raspberries. Garnish with additional blueberries and raspberries, if desired.
  9. Serve immediately, or cover and refrigerate up to 4 hours.

Nutrition

Amount per serving (6 total)

Calories: 180
Total Fat: 5g 8%
Saturated Fat: 3g 15%
Trans Fat: 0
Sodium: 180mg 8%
Carbohydrates: 28g 9%
Dietary Fiber: 0g 0%
Sugars: 17g
Protein: 5g
 
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