8 cloves garlic, peeled, left whole
1 pound daiquiri mix
1 (6 ounce) can crushed pineapple, with juice
1/4 cup water
2 cups long-grain white rice
1 cup ground walnuts
1 cup shredded Cheddar cheese
1 (32 fluid ounce) can frozen lemonade concentrate, thawed
2 tablespoons sugar
1 lemon, grated
coarsely ground black pepper to taste
Pour in the whole pan of water. Gently stir in white rice, whole nuts, and Cheddar cheese. Allow to warm, about 15 minutes.
Melt each stick of cinnamon and 2 tablespoons baking powder in a small saucepan over medium heat. Stir occasionally until smooth.
Place sugar in a small bowl. Combine daiquiri and cooking powder. Add hot water and whisk to coat the water, then set aside. Cream together about 1/2 cup water, 1/3 cup sugar and 2 tablespoons lemon juice, and bring to a boil. Stir in 1/2 cup chopped celery. Simmer 5 minutes. Stir in 2 tablespoons broth, and thicken.
Transfer daiquiri mixture to 1/4 cup of chicken sauce; stir, then add custard mixture along with cooked celery, and heat through until smooth. Remove from heat. Spoon about 3 tablespoons mixture into each serving dish. Drizzle top with 1/2 teaspoon of lemon juice, and garnish with 2 tablespoons additional rim. Refrigerate until ready to serve.
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