1. Chop pineapples into chunks.
2. Wash and soak rice in water for 30 minutes.
3. Heat oil in a deep heavy vessel.
4. Add almonds, pistas, raisins, stirfry for half a minute.
5. Add rice, which has been drained in a colander.
6. Stirfry gently for a minutes.
7. Add sugarcane juice and water, bring to a boil.
8. Cover and cook over low heat, till all moisture is absorbed.
9. Add pineapple pieces and kewra essence, mix well.
10. Add a bit of water or juice if required.
11. Cover well, place on very low flame, till rice is cooked fully.
12. Serve hot or cold, as desired.
13. Serve with milk and whipped or milk cream.

Making time: 30 minutes.
Makes: 4-5 servings
Shelflife: Hot best fresh Cold 1 day