This time we have a sweet rice casserole from Margie in Jackson, Mississippi. A terrific
side dish that goes great with any kind of ham or pork roast. Easy, quick and sweet, just
up my alley. Thanks to Margie for her recipe and as always, keep cooking.
1 1/4 cups long-grain rice
3 tablespoons butter
1 2/3 cups (14 ounce can) crushed pineapple
1 teaspoon salt
1 3/4 cups water
1/2 cup light brown sugar, firmly packed
1/4 teaspoon ground nutmeg
In a medium saucepan, melt butter over medium-low heat; cook rice, stirring, for
3 to 4 minutes. Drain pineapple, reserving 1/4 cup syrup. Add syrup, salt, and
water to saucepan with rice; bring to a boil. Reduce heat; cover and simmer for
15 to 20 minutes, or until rice is tender and water is absorbed. Stir in
pineapple, sugar, lemon zest, and nutmeg. Transfer to lightly buttered 1
1/2-quart casserole. Cover with foil and bake at 400° for about 20 minutes.
Serve pineapple casserole with ham or a pork roast.