Pineapple Rice Parfaits

Combine the cooked rice, 1/3 cup of sugar, milk, and vanilla extract in a saucepan over medium heat. Stir frequently to prevent sticking.

Cook the rice mixture for 15 minutes, stirring occasionally, until it reaches a creamy pudding-like consistency.

Remove the rice pudding from heat and fold in the drained crushed pineapple and grated lemon peel until evenly distributed.

In a small bowl, combine the flaked coconut, 1/4 cup of brown sugar, 1/2 cup of the remaining sugar, melted butter, and ground cinnamon to create a topping mixture.

Divide half of the rice pudding mixture evenly among four serving glasses or bowls.

Sprinkle half of the coconut-brown sugar topping over the rice pudding layer in each glass.

Add the remaining rice pudding mixture on top of the topping in each glass.

Finish with the remaining coconut-brown sugar topping distributed equally over each parfait.

Serve immediately or refrigerate until ready to serve.