Strawberry & Banana Rice Pudding

1/2 cup uncooked rice or
1 1/3 cups cooked rice
1 cup water
1 1/2 cups skim milk
1 tsp. vanilla extract
1 tbsp. brown sugar
1 ripe medium banana, mashed
1 cup sliced strawberries (about 6 large)
1/2 cup light sour cream
Ground cinnamon

In heavy saucepan, cook rice and water, covered, on medium-low heat for about 15 minutes or until all water is absorbed and rice is tender.  (Omit this step if leftover cooked rice is being used.)

Add milk to cooked rice in saucepan.  Cook, uncovered, over medium-low heat for about 15 minutes or until thick and creamy; stir frequently to prevent rice and milk from scorching.  Remove from heat; stir in vanilla and brown sugar.  Cool.

Before serving, fold in mashed banana, strawberries and sour cream.  Sprinkle each serving with cinnamon.  Makes 8 servings, 4 cups, each serving = 1/2 cup.

Nutritional Info:  1/2 starch choice, 1 fruits & veggie choice, 1/2 2% milk choice, 20g carbs, 4g protein, 2g fat, 1g fibre, 111 kcal