Hearty Rice Pudding
|Water||1 1⁄4 Cup (20 tbs)|
|Brown rice||1⁄2 Cup (8 tbs), uncooked|
|Unsweetened crushed pineapple||1 Can (10 oz), undrained|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Whole wheat flour||3 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
Bring water to a boil in a medium saucepan.
Add rice; cover, reduce heat, and simmer 45 minutes.
Drain pineapple, reserving juice; set pineapple juice aside.
Add pineapple and milk to rice, stirring well.
Place over medium-low heat cover and cook 15 minutes.
Stir in raisins, sugar, and cinnamon.
Combine reserved pineapple juice and flour, stirring until blended.
Gradually add flour mixture to rice mixture; cook over medium heat until thickened and bubbly.
Remove from heat; stir in vanilla.
Spoon into individual dessert dishes; top each with 1 1/2 Teaspoons slivered almonds.