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Partially cook the green capsicum and onion in the water. Add mustard, salt, pepper, rice, ham and milk. Simmer until the milk is almost absorbed.
Place in a greased casserole dish. Arrange the drained pineapple slices on top and sprinkle with brown sugar. Bake at 190°C for 15 minutes.
Garnish with red capsicum and parsley.
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