pineapple rice stuffing

This stuffing recipe has a base of rice rather than bread crumbs. The flavors are pineapple, raisins, almond, cloves, and cinnamon.

• 1 (4 oz) can of crushed pineapple packed in unsweetened juice

• 2 C long-grain white rice

• 1/2 C slivered almonds

• 1/2 C green onions

• 1/4 tsp ground cloves

• 1/4 C butter

• 1 tsp cinnamon

• 1/2 C raisins

• 1 1/2 tsp salt

1. Drain the juice from the pineapple, reserving the juice. Add enough water to the reserved juice to make 4 1/4 cups.

2. Pour the pineapple juice mixture into a large skillet and bring to a boil over medium-high heat.

3. Stir in the rice and salt. Whole long-grain white rice is the recommended rice for this recipe, any rice on hand can be used. Return the water to a boil, and then reduce heat to medium-low and simmer covered for 20 minutes or until all the liquid has been absorbed.

4. Chop the green onions.

5. While the rice is simmering toast the almonds in a small pan over medium heat. Stir frequently.

6. Add the butter and chopped green onions. Once the butter has melted sauté for 2 to 3 minutes stirring frequently.

7. Remove the almond mixture from the heat and stir in the cinnamon, cloves, raisins, and pineapple.

8. Combine the almond mixture with the cooked rice. Serve immediately or reheat at serving time.

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