Pineapple and Rum Rice
1 cup long grain rice
2 tbsps butter
¼ cup rum
1 pineapple can (to keep juice)
1 tsp salt
1½ cup cold water
100g brown sugar
¼ tbsp cinnamon
1. Melt butter over medium heat in a large pan.
2. Add rice and stir for few minutes to toast it.
3. Add pineapple juice from the can, salt, water and rum. Bring to a boil, reduce heat to a low-heat simmer cover and cook 15-20 minutes.
4. Stir in sugar and cinnamon.
5. Pour all of contents in to a large baking dish and top with full slices of pineapples.
6. Cover with foil and bake at 170˚C for about 20 minutes. Serve warm.
