Prep 15 mins
Cook 1 hr
From Cooking Light's 1990 Annual Cookbook. This looks interesting because it has pineapple, raisins and whole wheat flour. It's also made with brown rice, instead of the white rice I am more familiar with.
- 1 1⁄4 cups water
- 1⁄2 cup uncooked brown rice
- 1 (8 ounce) can unsweetened crushed canned pineapple, undrained
- 1 1⁄2 cups skim milk
- 1⁄4 cup raisins
- 1⁄4 cup firmly packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 3 tablespoons whole wheat flour
- 1 teaspoon vanilla extract
- 1⁄4 cup slivered almonds
- Bring water to a boil in a medium saucepan. Add rice; cover, reduce heat and simmer 45 minutes.
- Drain pineapple, reserving juice; set juice aside. Add pineapple and milk to rice, stirring well. Place over medium-low heat; cover and cook 15 minutes. Stir in raisins, sugar and cinnamon.
- Combine reserved pineapple juice and flour, stirring until blended. Gradually add flour mixture to rice mixture; cook over medium heat until thickened and bubbly. Remove from heat; stir in vanilla.
- Spoon into individual dessert dishes; sprinkle each with equal amounts of almonds. Serve warm or chilled.