Tropical Breakfast Risotto

Categories: Breakfast Foods


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Recipe Information

Serving Size

½ c


Makes 6 servings

Nutrition Information

One serving is 180 calories, 4 g fat, 0 mg cholesterol, 40 mg sodium, 34 g carbohydrates, 3 g fiber, and 5 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 1½ c Water
  • ½ c Pineapple juice
  • 1 c Brown rice, instant, dry
  • ½ c Evaporated skim milk
  • 8 oz Pineapple, crushed, drained
  • ¼ c Raisins
  • ¼ c Coconut, shredded
  • ¼ c Almonds, sliced
  • 1 Banana, diced


  1. COMBINE water, pineapple juice and rice in a saucepan.
  2. COOK over high heat to boiling.
  3. REDUCE heat to medium-high and continue cooking. STIR occasionally until most of the water is absorbed, 7-8 minutes.
  4. ADD evaporated milk and HEAT on high. STIR occasionally.
  5. When mixture becomes creamy and the milk is absorbed, REDUCE heat to medium-high and ADD crushed pineapple.
  6. HEAT pineapple through and then TRANSFER to a medium bowl.
  7. ADD raisins, coconut, almonds and banana. STIR until combined. SERVE warm or cold.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit