Risotto is an Italian dish that is generally made with arborio rice, but if you don’t have that on hand, it can easily be substituted with any other rice in this tropical creamy breakfast treat of pineapples, bananas, coconut and nuts.
1 1/2 c. Water
1 c. Rice (arborio or instant brown rice)
1 8 oz can pineapple tidbits (juice saved!)
1 (12 oz) can undiluted evaporated milk
1/2 c. Raisins
1/2 c. Shredded Coconut
1/2 c. Coarsely chopped Walnuts (or sliced almonds if you prefer)
1 medium Ripe Banana, Diced
Put water and pineapple juice in a 2 qt saucepan, add rice- cook over high heat to boiling, reduce heat to simmer.
Continue to simmer uncovered, stirring often until most of the liquid is absorbed. (Approx 7 minutes). Add milk and increase the heat, bring the mixture to a boil, reduce heat to medium. Continue cooking until most of the milk is absorbed, stirring often (about 10 minutes).
Stir in pineapple, coconut, raisins, bananas and nuts. Serve immediately
Serves 6 easily
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