Curried Pinneapple Rice

1/2 cup Jasmine rice, uncooked
1/2 cup Brown rice, uncooked
1/2 cup Wild rice, uncooked
1/4 cup Almonds, toasted
1 tbsp Ginger root, finely minced
1/2 cup Raisins
1/4 cup Red Bell Pepper, small diced
1/4 Green Onion sliced thinly
1 cup Pinneaple, meduim diced
2 cups Vegetable stock
1 1/2 tbsp Soy Sauce
1 1/2 tbsp Lime juice
1 pinch of salt
1 tsp Curry powder
2 cup coconut milk

In a bowl, combine the vegetable stock, coconut milk, curry powder and soy sauce.  Set aside.  Using a ration of 2 parts liquid to 1 part dry rice, cook the jasmine rice and brown rice separately.  Bring the liquid to a boil, add rice, cover and decrease the heat to a simmer.  Cook approximately 18 minutes.  Cook the wild rice in the remaining liquid.  Wild rice cooks in a slightly different manner.  Bring to a boil and add the wild rice.  Decrease the heat to a simmer and cook uncovered until the rice grains swells and splits at the ends.  Drain any leftover liquid from the wild rice.  When the three rices are fully cooked, toss them together and add the remaining ingredients.  Taste and adjust seasonings with salt and pepper.  This is a vegetarian dish.

Option:  cook small pieces of chicken or shrimp separately and add to finished rice dish.