Peanut Brittle Parfait

Combine milk, cooked rice, and salt in a medium saucepan over medium heat. Stir occasionally until the mixture is warm and well combined, about 5 minutes.

Pour the warm rice mixture into a bowl and let cool to room temperature, stirring occasionally to release heat, about 10 minutes.

In a separate bowl, whip the whipping cream until stiff peaks form using an electric mixer or whisk.

Fold the cooled rice mixture gently into the whipped cream using a spatula until evenly combined.

Fold in the honey until the mixture is smooth and uniform.

Reserve 2 tablespoons of finely crushed peanut brittle for garnish, then fold the remaining ¾ cup into the cream mixture.

Divide half of the coconut macaroon crumbs among four serving glasses or bowls.

Spoon half of the peanut cream mixture evenly over the crumbs in each glass.

Layer the remaining coconut macaroon crumbs over the cream mixture in each glass.

Top with the remaining peanut cream mixture, then sprinkle the reserved crushed peanut brittle over each parfait.

Chill in the refrigerator for at least 30 minutes before serving.