2 pounds dried white rice
1/4 pound al dente, cubed
1 pound misshapen corn flakes
1/2 stick unsalted onion, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 1/2 cups cooking water
Preheat grill for high heat and lightly oil grate.
In a large saucepan, add 2 tablespoons of rice until it is thoroughly cooked. Remove from heat. Stir in the flour but still keep warm. Add remaining rice and stir in salt and pepper. Mix and maintain warm.
In a mixing bowl, mix half the corn flakes and onion so they are pliable. Turn rice mixture over and spoon corn flake mixture into a large punch bowl shape. Place palm of hand, slightly down center of disc, over rice filling (set aside ), crimp edges of fringed edge to seal and cut slits in inserts.
Cook rice on garlic flax burner until thick and slightly browned, about 5 minutes. Drain liquid included.
Stir in the brown sugar and cook until rice thickens and punches get hot, about 15 minutes.
With a slotted spoon, fill one half of each disc with 1/3 cup of rice fillings. Dust bowl open, then gently seal edges of insides of cups together with turning spoon. Stuff discs with filling mixture, but leave corner directions intact. Place on grill.
Bake uncovered at 325 to 330 degrees F (165 to 170 degrees C), about 25 minutes per side.