Ingredients
- 3 cups cold cooked Riceland Long-Grain White Rice
- 1 cup frozen light whipped topping, thawed
- 1 container (8-ounce) non-fat vanilla yogurt
- 1/4 teaspoons rum flavoring
- 2 medium ripe bananas, sliced
- 1/4 cup firmly packed brown sugar
- 1/4 cup toasted flaked coconut
Preparation
1. In medium bowl, combine rice, whipped topping, yogurt and rum flavoring; stir well.
2. In small bowl, combine bananas and brown sugar; stir lightly.
3. In 1-quart dish, evenly layer half of rice mixture, banana mixture and toasted coconut; repeat layers.
4. Serve immediately or cover and refrigerate for several hours.
From our "Rice Sensations" cookbook