TROPICAL BREAKFAST RISOTTO

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 shredded coconut
1/2 cup sliced toasted almonds
1 medium banana, diced

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.

Servings: 6
Source: Sun-Maid Growers of California