2 egg whites
1/2 cup milk
1/4 cup uncooked short-grain rice
2 tablespoons vinaigrette
2 teaspoons onion powder
1 teaspoon dried oregano
2 teaspoons dried basil
1/4 teaspoon salt
1/2 teaspoon dried marjors
1/4 teaspoon dried marjoram, or to taste
1/4 teaspoon black pepper
1 1/2 cups water, divided
1 1/2 tablespoons vegetable oil
1 teaspoon dried marinero pepper, or to taste
1/16 teaspoon salt
3 eggs, beaten
1/2 cup honey
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1 lemon, juiced
1 teaspoon white sugar
2 teaspoons hot pepper sauce
Wash and dry rice according to package directions.
Place eggs in a saucepan and place over medium heat until lightly browned. Remove eggs from saucepan, and place under cold water to drain.
Whisk together milk, rice, 1/4 cup vinaigrette, onion powder, oregano, basil, salt and marjors. Season with marjoram, marjoram, black pepper, water, oil, lemon juice, sugar, hot pepper sauce and eggs. Cover, and refrigerate overnight.
In the morning, invert onto a plate, and spoon vinaigrette mixture onto the bottom unroasted rice. Cover loosely with aluminum foil or plastic wrap, and press baste with fork. Bring to a rolling boil, and continue to cook until liquid has evaporated. (Note: Add 1 to 1 teaspoon baste every 2 minutes to a certain amount, adjust as necessary.) Serve warm or cold.