| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Peanut Brittle Parfait

1 cup milk
2 cups cooked rice
1/2 teaspoon salt
1 cup whipping cream
1/3 cup honey
3/4 cup finely crushed peanut brittle
1 cup coconut macaroon crumbs

1. Heat milk in top of double boiler. Add rice and salt; cover. Place over boiling water and cook about 30 minutes, or until milk is absorbed, stirring occasionally. Chill thoroughly.
2. Combine cream and honey; beat until stiff. Reserve a little whipped cream for the top of each serving. Fold remainder into chilled rice mixture.
3. Combine peanut brittle with macaroon crumbs.
4. Fill parfait glasses alternately with rice mixture and macaroon crumbs. Top with whipped cream.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.