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Mango and coconut rice pudding parfaits

9
Points®
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
8
Difficulty
Moderate
This comforting, creamy dessert is simple to prepare. This recipe uses freshly cooked rice, but you can use leftover rice if you have it on hand. It’s best if that rice is plain though since it will be enriched with two different types of milk and sugar. The fresh fruit is a colorful, sweet topping and you can change it out to suit your tastes—pineapple and peaches would also be delicious. To very thinly slice basil leaves like a pro, neatly stack them and roll them up lengthwise, jelly-roll style. With a very sharp knife, cut crosswise into the thinnest slices possible.

Ingredients

Water

2½ cup(s)

Table salt

⅛ tsp

Uncooked white rice

1 cup(s), preferably jasmine or basmati

1% low fat milk

2 cup(s)

Canned unsweetened light coconut milk

14 fl oz

Packed brown sugar

¼ cup(s)

Sugar

¼ cup(s)

Fresh basil

14 leaf/leaves

Mango

2 small, peeled, pitted, and finely chopped

Fresh lime juice

2 Tbsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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