Hawkeye Bow and Arroz con Leche

Ingredients

• 1 cup dry short grain brown rice
• 1¾ cups unsweetened almond milk
• 1 tablespoon pure maple syrup plus additional for serving (optional)
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ½ ripe DOLE® Banana, peeled and finely chopped
• ½ cup finely chopped DOLE® Pineapple
• 2 tablespoons chopped dry roasted unsalted pistachios

Directions

1. Stir rice and 2 cups water in a medium saucepot; heat to a boil over medium-high heat. Reduce heat to medium-low; cover and cook 35 minutes or until all water is absorbed. Stir in milk, syrup, vanilla extract and cinnamon; cover and cook 30 minutes or until mixture is thick and creamy, stirring frequently. Makes about 3 cups.
2. Stir banana, pineapple and pistachios in a small bowl. Makes about 1 cup.
3. Divide ½ cup banana mixture into 6 small bowls; top with rice mixture and remaining ½ cup banana mixture. Serve Arroz con Leche drizzled with syrup, if desired.

Tips & tricks

Rice mixture can also be served cold. Refrigerate cooled, prepared rice mixture in an airtight container up to 5 days; prepare banana mixture just before serving.