Tropical Banana Rice Pudding

Ingredients

3 cups cold cooked Riceland Plump & Tender Medium Grain Rice or Extra Long Grain Rice
1 cup frozen light whipped topping, thawed
1 container (8 oz.) non-fat vanilla yogurt
1/4 tsp. rum flavoring
2 medium ripe bananas, sliced
1/4 cup firmly packed brown sugar
1/4 cup toasted flaked coconut

Preparation

In medium bowl, combine rice, whipped topping, yogurt and rum flavoring; stir well. In small bowl, combine bananas and brown sugar; stir lightly. In 1-quart dish, evenly layer half of rice mixture, banana mixture and toasted coconut; repeat layers. Serve immediately or cover and refrigerate for several hours. (From our "Rice Sensations" cookbook)