1 1/2 cups light brown sugar
1/4 cup (1/2 stick) butter
1/2 cup milk
3 cups cooked rice
1 cup toasted coconut

Combine brown sugar, butter and milk in a saucepan. Cook, stirring occasionally, until syrup becomes thick (about 20 minutes).

Remove from heat and stir in rice. Pour mixture into an 8-inch pie plate. Top with toasted coconut and refrigerate for about 3 hours. Cut into wedges and serve. Makes 6 servings.

Submitted by: Megan Ward