Place allspice, cinnamon, rice and olive oil in a pot. Cook at medium high for 30 seconds to make the spices aromatic. Add salt, broth or water and bring to a boil. When the liquid has boiled off enough that it reaches the surface of the rice, lower the heat to low, cover the pot and cook for 15 minutes.
Place the pine nuts in a pan and cook at 350°F for 5-7 minutes or until lightly golden.
Chef Pachi
