This is a great tropical, healthy rice breakfast. It would be perfect served on a morning when you want something substantial, yet light and fresh tasting.

Prep and Cook Time: 30 minutes

Ingredients:
1 cup Arborio rice (this is the Italian rice risotto is made with)
2 cups water
1 15oz can coconut milk
1 8oz can cubed pineapple (save juice)
¼ cup sliced almonds
¼ cup raisins
1 cup cubed firm banana about 1/2 inch pieces

Directions:

1. Bring water with rice to a boil in medium sized sauce or soup pan on high heat. Once it comes to a boil, turn heat to medium low and simmer uncovered, stirring frequently for creaminess
2. While rice is cooking prepare rest of ingredients.
3. As water is absorbed in rice add pineapple juice from can and keep cooking. When that is absorbed add the can of coconut milk. As that gets absorbed, but while still creamy, add rest of ingredients. Heat for another 2-3 minutes and serve when rice is tender. This should be still juicy and creamy without being runny. This is good served warm or cold.

Serves 4