
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.
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Servings50 servings
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Serving Size1 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.