GETTING READY

1. Preheat oven to 325°.

MAKING

2. In a heavy saucepan add rice and water. Stir and bring to a boil.

3. Cover, decrease heat, and simmer for 12 minutes.

4. Drain out rice and keep aside.

5. In a pan heat butter. Add next 5 ingredients and lime juice and saute for 3 minutes.

6. Take off from heat.

7. Add rice, salt, pepper, and cardamom. Mix gently. Keep aside.

8. Untie the roast and fill the loins with half of rice mixture.

9. Tie the roast securely with string at 2- to 3-inch intervals.

10. In a shallow roasting pan keep fat side down.

11. Put remaining stuffing into a greased shallow 1-quart casserole. Keep aside.

12. In a small bowl mix Sauterne, preserves, and thyme.

13. Pour the mixture over roast.

14. Insert meat thermometer into thickest part of roast without thermometer touching stuffing or fat.

15. Bake for 1 hour and 45 minutes until thermometer registers 170°.

16. Cover and bake reserved stuffing at 325° for 25 to 30 minutes.

SERVING

17. Take out string, and slice roast to serve.