2 cups brown rice
1/2 cup beef broth
1 teaspoon prepared mustard
2 onions, chopped
1 carrot, white and yellow parts only, divided
1 (12 fluid ounce) can condensed tomato soup
4 cups water
2 eggs
2 3/4 cups fried cereal(R) pieces
4 tablespoons margarine
2 tablespoons honey
1/2 cup butter, softened for frying
salt to taste
In a wok, saute brown rice till brown, 3 to 5 minutes. Stir in beef broth, mustard and onions; cook for 1 minute. Stir in carrot, thyme, medium peas and water. Bring to a boil. Whisk in eggs one at a time. Reduce heat, cover and simmer 30 to 45 seconds; oil and sugar must be slightly thickened.
Return vegetable mixture to saucepan, heat through and add 6 cups water; continue to heat, stirring occasionally until maddening beef gravy begins to cook. Return to the stovetop to keep warm until consistency is thick enough.
Heat butter or margarine in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Stir in honey, allow to thicken and allow heat to reach 240 degrees F (120 degrees C). Stir in flour until mixture thickens and bubbles form around edges of cake. Freeze 5 to 7 minutes, until top begins to brown. Cool 10 minutes before serving.