Rice Parfait, The Beta Release

1. 1

   In a glass quart size bowl (to which you have a tight-fitting lid), for ease you might want to line it first with cling wrap, leaving some extra much like an untrimmed crust in a pie plate. But this will unmold pretty easily even if you leave the cling wrap out. In any case, layer in about an inch of cooked rice. If you have cooked the rice in plenty of water first, more like pasta, it will be more full. Next arrange a layer of fresh fruit with a chiffonade of mint on top. Continue layering as suggested, or improvise your own way.

2. 2

   Layer another inch of rice, followed by a half an inch thickness of sweetened yogurt. On top of that spoon the cooked fruit. Sprinkle with spice. Add another layer of rice, a thin layer of coconut flakes, another layer of fresh fruit, etc., if you have room, ending with a final layer of rice with more coconut.

3. 3

   Compress a bit to make sure the dish is full. Sprinkle with cinnamon sugar if you want some additional sweetness.Cover with the lid. Let this chill well for the flavors to ooze through the layers. Pack up the other fresh fruit with other garnish (mint leaves, cinnamon-sugar, and coconut) for the top to travel, if this is for a picnic. Include a chill pack.

4. 4

   Just before serving time, place your serving dish over the bowl, invert and unmold. Garnish with a ring of fresh mint leaves. Add a generous layer of fresh fruit on the top in your own design. Dust with coconut flakes and optional cinnamon-sugar spice. Use any remaining fresh fruit as garnish. As it settles, the fresh mint and sweetness of the natural fruits may be plenty sweet without additional sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.