2/3 c. brown rice, quick kind
1 lg. can sliced peaches
1/4 c. brown sugar, packed
1/2 c. syrup from peaches
1/4 c. butter, soft
1/4 tsp. cinnamon
1 c. coconut, shredded

Prepare rice according to package directions, using 1 cup water. Drain peaches, saving syrup. Combine sugar, butter, cinnamon and coconut. Mix until crumbly. Spread rice in buttered 9" pie pan. Arrange peaches over it and top with coconut mixture. Drizzle with peach syrup. Bake at 375 degrees for 20 minutes. Serve warm or cold, plain or with cream.