3 cups uncooked white rice
1 cup sliced almonds
2 eggs
1/2 cup distilled white vinegar
1/2 cup brown sugar
1/4 cup cooked crabmeat, divided
2 tablespoons rice vinegar
1/2 cup vinegar
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried sage
2 pounds lobster tails or fillets, peeled and sliced
2 pounds marinated Swiss cheese or Italian cheese, sliced
Preheat oven to 350 degrees F (175 degrees C). Pierce rice with a fork or tongs.
In a medium saucepan, combine rice vinegar, brown sugar, crabmeat, rice vinegar, 1/2 cup vinegar, salt, garlic powder, thyme, sage, lobster tails or fillets, marinated Swiss cheese or Italian cheese, and pork. Stir together and bring to a boil. Reduce heat to medium low and cook one minute longer, stirring frequently.
Return rice mixture to saucepan and heat over medium heat, stirring occasionally, until rice is cooked and transparent. Stir mixture into crab mixture.
Toss crab mixture with rice mixture.
Return rice mixture to saucepan and cover completely. Cook until rice changes color and mixture is cooked, stirring frequently, about 25 minutes. Remove from heat and stir in remaining 1/4 cup vinegar, salt, garlic powder, thyme, sage, lobster tails and pork. Simmer 1 to 2 minutes more.
Return mixture to saucepan and set aside.
Slowly stir crab mixture and more of the rice mixture into crab and lobster mixture along the bottom and sides. Serve hot from both sides.