Rice Pudding Parfait

Rice Pudding Parfait

Upgrade your traditional yogurt parfaits with U.S.-grown rice! This recipe swaps yogurt for rice pudding and will have students lining up for more.

This recipe was developed by Ron Jones and was the second-place winner of the K-12 Rice & Shine recipe contest.

  • Servings
    50 servings
  • Serving Size
    1 parfait

Ingredients

  • 7 lbs, 4 oz Rollen's RAW Grains, Gold Rice   
  • 2 gallons, 1 quart water   
  • 1 quart liquid eggs
  • 4 gallons, 2 quarts milk, whole
  • 1 pint, 1 cup honey
  • 2 Tbsp cinnamon, ground
  • 2 tsp nutmeg, ground
  • 1 Tbsp table salt
  • 2 Tbsp vanilla extract, imitation, no alcohol
  • 3 quarts, 1 pint, 1 cup blueberries, raw
  • 3 quarts, 1 pint, 1 cup strawberries, raw, halves
  • 3 lbs, 2 oz granola cereal
 

 

 

Directions

DAY 1:

  • Divide the rice and water into two 2-inch deep full-size hotel pans, place in the steamer, and cook for 40 to 45 minutes.    
  • Remove the rice from the steamer and spread into a thin layer onto sheet pans to facilitate rapid cooling. 
  • When the rice reaches 70°F, move it to the walk-in cooler to continue the chilling process.  
  • Mix together the milk, eggs, honey, vanilla, cinnamon, nutmeg, salt, and cooked rice. 
  • Spray four 2-inch deep full-size hotel pans with pan spray. Divide the mixture between the 4 pans.    
  • Bake at 350°F until custard is set, approximately 45 minutes. Take temperature in all quadrants of the pan as well as the center.     

DAY 2: 

  • Wash the berries and trim as needed.    
    Into a 12 oz clear cup, layer the following:    
    • ¼ cup blueberries   
    • ½ cup rice pudding 
    • ¼ cup strawberries   
    • ½ cup rice pudding    
  • Top with 1 tablespoon of granola.    

    Note: Change up with local seasonal fruits. Could easily adapt to maple flavored or chocolate.