Serves 4–6

This simple syrup can be made ahead of time and stored in the refrigerator for up to a week! Try it in some hot or iced tea!

Banana Brown Rice Pudding

1 medium banana, sliced

1 (15-ounce) can fruit cocktail, drained

¼ cup water

2 tablespoons honey

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ teaspoon nutmeg

1 cup skim milk

1½ cups cooked brown rice

  1. In a medium-sized saucepan, combine the banana, fruit cocktail, water, honey, vanilla, cinnamon, and nutmeg. Bring to a boil over medium-high heat. Reduce the heat and simmer for 10 minutes or until the bananas are tender.
  2. Stir in the milk and the rice. Return the mixture to a boil, reduce heat again, and simmer for 10 more minutes. Serve warm.