Pineapple Rice Pudding

Kids of all ages can enjoy this updated comfort food — rice pudding —as a snack or dessert, or even as an offbeat lunch box offering, packed in a thermos. This version is made with brown rice, almond milk, and for extra fruity flavor, crushed pineapple. Serves: 4 to 6 3/4 cup short- or medium- grain brown rice  3/4 cup vanilla almond milk 1/2 cup dark or golden raisins 1/4 cup maple syrup 1 cup well-drained crushed pineapple 1 teaspoon vanilla extract 1/2 teaspoon cinnamon, plus more for topping Pinch of nutmeg Combine the rice with 2 1/2 cups water in a medium saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 30 minutes. When done, stir in the almond milk, and simmer until absorbed.  Remove from the heat and allow to cool for 5 minutes, then stir in the remaining ingredients.  Divide the rice pudding among 4 serving dishes. Sprinkle each with a little extra cinnamon and serve warm or at room temperature. Nutrition information: Calories: 247;  Total fat: 3g;  Protein: 3g;  Fiber: 2.6g;  Carbs: 53g; Sodium: 29mg

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