Creamy Pineapple and Rice Jubilee

This dish goes well on a festive holiday menu but does not keep well. It should be made within a few hours of serving.
 

Preparation

• Freshly cooked basmati or other long-grain white rice – 2 cups (260 g)

• Unsalted butter or ghee – 1 tablespoon (15 ml) 

• Ground cinnamon – ¼ teaspoon (1 ml) 

• Freshly ground nutmeg – ½ teaspoon (2 ml) 

• Freshly ground cardamom seeds – ½ teaspoon (2 ml) 

• Ground cloves – 1/8 teaspoon (0.5 ml) 

• Currants – ½ cup (65 g) 

• Toasted sliced almonds – ¼ cup (30 g) 

• Whipping cream, chilled – 2 cups (480 ml) 

• Fresh pineapple, well drained and cut into 1 * ½ * ¼ -inch (2.5 *1.5 * 6 mm) pieces – 3 cups (710 ml) 

• Sugar – 1/3 cup (70 g)

• Pineapple rings for garnishing (optional)
 

Ingredients

1. Spread the hot rice onto a baking tray, dot with butter or ghee, and add the spices, currants and 3 tablespoons (45 ml) of almonds. Cool to room temperature and transfer to a bowl.

2. Chill a mixing bowl and a whisk or beater in the freezer for 10 minutes. Whip the cream into soft peaks, add it to the rice along with the pineapple and sugar, and gently fold to mix. Chill for ½ hour.
3. Mound on a flat serving dish, sprinkle with the remaining almonds, and, if desired, garnish with pineapple rings.
 

By Yamuna Devi Dasi