Creamy Pineapple and Rice Jubilee

-Recipe from Yamuna mataji
                       This dish goes well on a festive holiday menu but doe not keep well. It should be made within a few hours of serving.

2 cups (260 g) freshly cooked basmati
    or other long-grain white rice
1 tablespoon (15 ml) unsalted butter or ghee
teaspoon (1 ml) ground cinnamon
teaspoon (2 ml) freshly ground nutmeg
teaspoon (2 ml) freshly ground cardamom seeds
1/8 teaspoon (0.5 ml) ground cloves
cup (65 g) currants
cup (30 g) toasted sliced almonds
2 cups (480 ml) whipping cream, chilled
3 cups (710 ml) fresh pineapple, well drained and cut into 1 * * -inch
(2.5 *1.5 * 6 mm) pieces
1/3 cup (70 g) sugar
Pineapple rings for garnishing (optional)

1.    Spread the hot rice onto a baking tray, dot with butter or ghee, and add the spices, currants and 3 tablespoons (45 ml) of almonds. Cool to room temperature and transfer to a bowl.
2.    Chill a mixing bowl and a whisk or beater in the freezer for 10 minutes. Whip the cream into soft peaks, add it to the rice along with the pineapple and sugar, and gently fold to mix. Chill for hour. Mound on a flat serving dish, sprinkle with the remaining almonds, and, if desired, garnish with pineapple rings