Tropical Breakfast Risotto
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 cups water
- 1 cup instant brown rice
- 1 (8 ounce) can pineapple tidbits, drained, liquid reserved
- 1 (12 ounce) can undiluted evaporated skim milk
- 1⁄2 cup sun-maid natural raisins
- 1⁄2 cup sweetened flaked coconut
- 1⁄4 cup toasted sliced almonds
- 1 medium banana, diced
directions
- Combine water, rice and 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, 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, 10 to 12 minutes.
- Stir in pineapple, raisins, coconut, almonds and banana.
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Reviews
-
Wonderfully creamy and delicious- I subbed pineapple chunks that I cut up and wonder if the tidbits would have permeated the flavor more. I do have a sweet tooth, so next time will add some sugar to the milk. I stirred continually so the evaporated milk wouldn't burn. Thanks for posting, Suz-<br/>Roxygirl<br/>Update: the next day you could taste the pineapple more- Yum!
RECIPE SUBMITTED BY
I am a preschool teacher in Florida, here since marrying my hubby in Sept of '04. I have a stepdaughter. No kiddos of our own unless you count those with fur :-) We have 2 cats and 2 dogs who think they are cats. We are inovoled with our church and with our local American Legion post, where I cook breakfast once a month for the community, so I am always looking for new and fun breakfast/brunch ideas.