Rice with Peaches and Pineapple

Rinse both the long-grain white rice and wild rice under cold running water until the water runs clear, then drain well.

In a medium saucepan, combine the pineapple juice with enough water to meet the total liquid required for both rices, and bring the mixture to a boil over medium-high heat.

Add the wild rice to the boiling liquid first, as it requires a longer cooking time, then reduce the heat to a gentle simmer and cover the pan.

After 20 minutes, stir in the long-grain white rice, replace the lid, and continue simmering until both rices are tender and have absorbed the liquid.

Sprinkle in the cinnamon and nutmeg, stirring gently to distribute the spices evenly throughout the rice mixture.

Remove the saucepan from heat and add the butter or margarine, folding it in gently until fully melted and incorporated for a rich, glossy finish.

Allow the rice to rest covered for 5 minutes so the grains firm up and the flavors meld together before serving.

Fluff the rice gently with a fork and serve warm, garnished with additional cinnamon if desired.