1 1/2 c. water
1/2 c. pineapple juice
1 c. brown rice, instant, dry
1/2 c. evaporated skim milk
8 oz. pineapple, crushed, drained
1/4 c. raisins
1/4 c. coconut, shredded
1/4 c. almonds, sliced
1 banana, diced
Combine water, pineapple juice and rice in a sauce pan. Cook over high heat to boiling. Reduce heat to medium high and continue cooking. Stir occasionally until most of the water is absorbed, 7 to 8 minutes. Add evaporated skim milk and heat on high. Stir occasionally. When mixture becomes creamy and the milk is absorbed, reduced heat to medium high and add crusted pineapple. Heat pineapple through then transfer to a medium bowl. Add raisins, coconut, almonds and banana and stir. Serve warm or cold.
Makes 6-1/2 c. servings.
Nutrition Information: 180 calories; 4 g fat; 0 mg cholesterol; 40 mg sodium; 34 g carbohydrates; 3 g fiber; 5 g protein.