Tropical Breakfast Risotto Recipe

Summary

CuisineCourse
Method

Ingredients

 Water1 1⁄2 Cup (24 tbs)
 Instant brown rice1 Cup (16 tbs)
 Canned pineapple tidbits8 Ounce, drained and liquid reserved
 Canned evaporated skim milk12 Ounce
 Raisins1⁄2 Cup (8 tbs)
 Shredded sweetened coconut1⁄2 Cup (8 tbs)
 Toasted sliced almonds1⁄2 Cup (8 tbs)
 Banana1 Medium, diced

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 mg

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

Directions

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.
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