If you want to use brown rice. add another ½ cup of stock and cook for 40 minutes. Serve with sliced pineapple.
In a medium saucepan, combine butter and stock. Bring to a boil, add rice, cover, and reduce heat to low. Cook for 15 to 20 minutes, or until the liquid is almost completely absorbed. Add the currants, remove from the heat, and let sit for 5 minutes. Stir in the ham and pine nuts, and serve.