2 cups short-grain white rice
1 onion, chopped
1 cup butter, melted
1/2 seeds
1 large stalk celery, chopped
1/2 cup dry white wine
2 tablespoons tomato sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon ground black pepper
salt and pepper to taste
Heat the fat in a large skillet over medium heat. Add the cooked grains and onions until well blended. Cook until fairly set but not dry, about 8 minutes.
Mix in the butter, eggs, Worcestershire sauce and hot pepper. Transfer to a 9x13 inch baking dish and pour well seasoned milk over the gluten and rice, stirring to thoroughly coat. Lay baking dish on a baking sheet and preheat oven to 400 degrees F (200 degrees C).
Remove foil from oven and bake 55 to 60 minutes or until a knife inserted into center of the cake comes out clean. Cool 10 minutes before removing from oven.