Combine rice, milk, half of sugar and salt in large saucepan or stockpot. Cook over medium heat until thick and creamy, 5 to 30 minutes, stirring often. Add vanilla. Cool.

Heat pineapple and remaining sugar until sugar dissolves; cool. Blend butter with brown sugar, cinnamon, lemon peel and coconut. Alternate layers of pudding, pineapple and coconut mixture in parfait glasses or one large serving dish. Repeat layers ending with coconut mixture. Chill before serving.

Recipe Courtesy of the USA Rice Federation.