Mango and coconut rice pudding parfaits
Uncooked white rice
1 cup(s), preferably jasmine or basmati
1% low-fat milk
Canned unsweetened light coconut milk
14 fl oz
Packed brown sugar
2 small, peeled, pitted, and finely chopped
Fresh lime juice
- Bring the water and salt to a boil in a heavy medium saucepan set over high heat. Add the rice and reduce the heat to low. Cook, covered, 20 minutes. Remove the saucepan from the heat and let stand, covered, about 10 minutes.
- Stir the milk, coconut milk, brown sugar, and granulated sugar into the rice and set over medium heat; bring just to a boil. Reduce the heat to low and simmer, stirring frequently, until the mixture is thick and creamy and the rice is very soft, about 30 minutes, stirring constantly during the last 5 minutes of cooking.
- Spoon the rice pudding into a medium bowl and let cool to room temperature, stirring occasionally. Refrigerate, covered, until chilled, at least 4 hours or up to overnight.
- Very thinly slice 6 of the basil leaves. Stir together the mango, sliced basil, and lime juice in a small bowl. Spoon 1⁄2 cup of the rice pudding into each of 8 glasses. Top each with 2 tablespoons of the mango mixture; cover each with a generous 1⁄4 cup of the rice pudding, then another 2 tablespoons of the mango mixture. Garnish each parfait with a basil leaf and serve at once. Yields 1 parfait per serving.