1 cup water
3 tablespoons dark cornstarch
3 tablespoons white sugar
1/2 teaspoon salt
1 cup braunschweiger reduction
1 (20 ounce) can stewed tomatoes (optional)
2 tablespoons coarse white sugar
1 teaspoon salt
In a medium-size pot over medium heat, combine water, cornstarch, sugar, salt and 3 tablespoons of cornstarch. Bring to a boil; reduce heat to medium-low and simmer 1 1 hour, until sauce is thick enough to form into a pudding.
Meanwhile, boil 2 1/2 pounds tomatoes in water for 3 to 5 minutes; drain.
To make the Soup: In an 8x8 inch baking dish combine long-grain white rice, potatoes, onions, curry powder and extra onion. Spread evenly into two 4 quart batches.
In a small bowl combine chicken broth, tomatoes, sugar and 1 teaspoon of salt. Increase quantity by 1/2 cup as needed. Bring just to a boil. Reduce heat to low, cover and simmer 1 hour, until potatoes start turning white.