This recipe is a favorite in the Caribbean. Another way the islanders make their "porridge" is by preparing a thin cornmeal mush containing coconut milk.
- Blend together the coconut or soy milk, banana, juice, and coconut extract.
Place rice in a casserole dish that has been lightly coated with oil, and fold in the crushed pineapple and raisins. Stir in the blended milk and juice.
- Bake at 350°F for about 20 minutes until hot enough to serve, or about 8 minutes in the microwave.
Ready in about: 25 minutes
Makes: 6 cups