Rice Pudding Parfait

Rice Pudding Parfait
Servings: 8 Prep 20 mins Cook 1 hr


  • 4 cups milk
  • 1/2 cup long-grain white rice
  • 1/4 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch
  • 2 teaspoons water
  • 3 pints strawberries, hulled, quartered, reserving 8 whole berries for garnish
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

Make It

1. Bring milk, rice, sugar and salt to boiling in saucepan. Lower heat; simmer, covered, 1 hour or until rice is very tender, stirring occasionally.

Meanwhile, prepare Sauce:

2. Combine cornstarch and water in bowl. Combine berries and sugar in saucepan; cook, stirring, over medium heat 8 minutes. Strain, reserving strawberries and liquid separately. Puree liquid and half of berries in processor or blender. Return puree to saucepan. Add remaining berries and cornstarch mixture. Heat, stirring, until thickened, about 3 minutes. Place in refrigerator until well chilled.

3. Lightly beat eggs in small bowl; Stir a little hot rice mixture into eggs. Stir back into rice mixture. Return to heat. Simmer until pudding is thickened, about 3 minutes. Add vanilla. Cover; refrigerate until set.

4. Into parfait glass, spoon 1 tablespoon sauce, 1/3 to 1/2 cup pudding; top with 2 tablespoons sauce. Garnish with a berry. Repeat with 7 more glasses. Serve. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 307, Fat, total (g): 6, chol. (mg): 70, sat. fat (g): 3, carb. (g): 58, pro. (g): 7, sodium (mg): 144, Percent Daily Values are based on a 2,000 calorie diet.