Tropical Breakfast Risotto
|Water||1 1⁄2 Cup (24 tbs)|
|Instant brown rice||1 Cup (16 tbs)|
|Canned pineapple tidbits||8 Ounce, drained and liquid reserved|
|Canned evaporated skim milk||12 Ounce|
|Raisins||1⁄2 Cup (8 tbs)|
|Shredded sweetened coconut||1⁄2 Cup (8 tbs)|
|Toasted sliced almonds||1⁄2 Cup (8 tbs)|
|Banana||1 Medium, diced|
Combine water, rice and reserved pineapple liquid in 2 quart saucepan.
Cook over high heat to boiling.
Reduce heat to medium and simmer uncovered, stirring occasionally until most of water is absorbed, about 7 to 8 minutes.
Stir in milk and increase heat to high.
Cook until mixture boils.
Reduce heat to medium.
Cook until most of milk is absorbed and mixture is soft and creamy, stirring occasionally, about 10 to 12 minutes.
Stir in pineapple, raisins, coconut, almonds and banana.