br>Stir the broth mixture, pineapple, rice, bell pepper and allspice together
n cold water. Add the rice to the boiling water and
Combine pineapple liquid with water to make 2 1/2 cups.
In medium sauce pan, bring to boil with salt.
Stir in rice.
Cover, simmer 20 to 25 minutes or until rice is tender.
Meanwhile, melt butter in skillet.
Saute onion and mushrooms 5 minutes.
Stir in soy sauce, ginger and pineapple; blend well.
Add mushroom mixture to rice along with nuts.
Cut ham into cubes.
Put oil into non stick fry pan and gently fry ham cubes and onion.
Add the pineapple and the juice, the stock, rice and the water.
Bring to boil.
Cover and cook for about 15 minutes or until rice is tender and most of the liquid is absorbed.
Add more boiling water during cooking if necessary.
Stir in peas, red pepper and soy sauce and season to taste.
Heat through and serve immediately.
Bring milk, cream, sugar, vanilla bean and bean seeds to a boil. Add rice then reduce heat and simmer, uncovered, stirring frequently, for about 30-35 mins, until rice is tender and creamy. Add pineapple and cook for another 1-2 mins. Serve warm sprinkled with cinnamon.
come watery.
Add the rice to the vegetables and heat
sed later.
Prepare white rice for 4 people, as instructed
Cut half of the pineapple into cubes.
Prepare all
1/2 c milk, rice, sugar, and salt; bring to
To prepare rice, cook rice according to package directions, omitting
Preheat oven to 350F degrees.
Boil rice.
Place 1/3 of rice in bottom of buttered baking dish.
Cover with half of the pineapple, half the brown sugar, and half of the butter.
Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
cover with last 1/3 of rice and pour over pineapple juice.
Bake covered for 30 minutes.
he butter and add the rice. Stir for a few seconds
Boil the rice.
Drain the crushed pineapple.
Place in a buttered baking dish 1/4 of the rice; cover with 1/2 of the pineapple.
Repeat the layer.
Place last of rice on top.
Dot each layer with butter and brown sugar.
Pour pineapple juice over top and bake covered for 1 hour, or until brown, at 350\u00b0.
In a medium saucepan, saute shallot and garlic in the olive oil until translucent, approximately 5 minutes. Add curry powder.
Pour in rice and stir constantly until rice is opaque and begins to brown.
Pour in pineapple juice, water and coconut; bring to a boil.
Add crushed red pepper and reduce heat to low.
Simmer 25 minutes or until rice is a desired doneness.
Add pineapple chunks (optional).
Fluff with fork.
Drain pineapple juice into a 2-quart bowl.
Peel bananas and dip into pineapple juice, then slice into bite-size rounds. Combine bananas into bowl with crushed pineapple, rice, marshmallows and Cool Whip.
Mix well and chill 2 hours before serving.
Drain pineapple.
Add water to make 2 c. liquid.
Bring liquid to boil.
Pour over Jello and stir until dissolved.
Let stand until thickened.
Add pineapple, rice, and nuts.
Refrigerate until almost jelled, then fold in whipped cream.
Let stand overnight before serving.
Makes a large salad.
Combine pineapple with juice, eggs, and sugar.
Fold into cooked rice.
Place in greased baking dish and dot with butter. Bake uncovered at 350 degrees for 1 1/4 hours, or until golden brown.
Serve warm the first day.
Serve warm or cold thereafter.
Prepare grill for direct-heat cooking.
Combine sugar, chile pepper and salt; sprinkle over both sides of pineapple slices.
Grill, turning once, until browned, 3 minutes per side. Cool slightly; cut into chunks.
In large nonstick skillet heat oil over medium heat; add scallions.
Cook, stirring, until golden, 3 minutes.
Stir in garlic; cook 1 minute. Add rice, salt and pineapple; cook, stirring, until heated.
Melt butter in flameproof casserole over medium heat; add rice. Stir until butter coats rice.
Add garlic and stir a few seconds but not long enough for rice to change color.
Add red and yellow peppers and cook a few seconds but not long enough for peppers to change color.
Add stock; bring mixture gently to a boil.
Add raisins, Macadamias, sage and salt.
Cover; bake 18 minutes at 375\u00b0.
Remove dish from oven.
Let cool about 10 minutes.
Add cilantro and pineapple.
Serve at once.
Makes 4 servings.
ridge for use after the rice is cooked.
Mince the