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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1858 Calories from Fat 349

% Daily Value*

Total Fat 38 g58.6%

Saturated Fat 5 g24.8%

Trans Fat 0 g

Cholesterol 72 mg24%

Sodium 554.6 mg23.1%

Total Carbohydrates 336 g112%

Dietary Fiber 22.3 g89.2%

Sugars 152.5 g

Protein 54 g108.4%

Vitamin A 25.3% Vitamin C 18%

Calcium 119.1% Iron 40.5%

*Based on a 2000 Calorie diet


Tropical Breakfast Risotto Recipe