1 cup uncooked long-grain white rice
1/4 cup butter, softened
1/2 cup packed light brown sugar
1 (9 inch) pie shell, prepared according to package for 9 inch pie
1 onion, finely chopped
3 eggs, beaten
1 tablespoon light cornstarch
1 slice green bell pepper, sliced
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in this pot over medium heat. Warm 1 cup of water, stir together rice and butter in liquid. Reduce heat to medium-low, add brown sugar and eggs and stir until sugar is dissolved and thickened. Add green pepper and thoroughly mix. Pour into pastry shell.
Bake in preheated oven for 50 minutes, or until knife inserted in middle comes out clean. Carefully remove pie from heat. While piebaking, combine cornstarch, bell pepper and remaining white sugar in a small saucepan, stirring constantly. Remove from saucepan and whisk vinegar from mixture.
Cool 10 minutes. Cut into wedges, serve, rough equivalent of 1/2 the flavor of a French vanilla cream, or 1/2 the volume of a shaker cup, in ice cream form!