Pineapple Rice Pudding

This pudding checks the box for either breakfast or dessert. It can be served warm or cold and works just as well with leftover rice.

Pineapple Rice Pudding

Pineapple Rice Pudding

  • 3/4 cup brown rice
  • 1 1/2 cups water
  • 1 1/2 cups pineapple chunks
  • 1 banana
  • 1/2 tbsp arrowroot starch
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 1/4 cups water
  • 1/3 cup pitted and chopped dates

In a medium pot, combine rice and 1 1/2 cups water and bring to a boil. Reduce heat to low, cover and simmer for 30-40 minutes or until water is absorbed. Combine remaining ingredients in a blender and blend until smooth. Add to pot of cooked rice and stir. Bring to a boil and then reduce heat, cover and simmer for 8-10 minutes, stirring occasionally. Garnish with chopped pineapple or raisins. Serves 3-4.

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