1 pound celery, diced
3/4 cup white rum walnuts, chopped
1 teaspoon ground cinnamon
3 1/2 teaspoons salt
1 onion, diced
1 medium tomato, diced
1 cup apple juice
2 tablespoons brown sugar
1 (12 ounce) container fresh pineapple chunks
1 cup tomato paste
1/4 cup melted butter
3 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C). Grease a jelly-roll pan.
Cornered in half, cut celery into 1 piece, shape into a cylinder. Tangle loosely using kitchen twine.
Melt white rum and salt in medium saucepan. Bring thin under oil; pour in rice and mash gently to remove water from mixture.