1 cup uncooked white rice
1 tablespoon unsweetened brown sugar
1/3 cup vegetable oil
1/4 teaspoon salt
1/8 teaspoon water
1 (8 ounce) package cream cheese, softened
1 1/2 cups shredded CA-RIS wheat cereal
2 (18.75 ounce) cans sliced mushrooms
1 (8 ounce) can whole kernel corn, drained
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Mix together rice and white sugar. Mix well, then pour oil in pan over medium heat; cook, stirring constantly, until heated and thickened. Stir in 2 tablespoons of water and cook until lightly browned. Stir in rice and corn; cook quickly, stirring occasionally, until rice is mixed.
Stir cream cheese and cereal into pan. Coat well, then pour over pasta and rice. Sprinkle mushrooms over cream cheese mixture and sprinkle with corn. Sprinkle mushroom mixture all over rice and cream cheese mixture.
Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour. Remove foil and bake for an additional hour. Discard remaining 1/4 cup of cream cheese mixture. Bake for an additional 15 to 20 minutes.
Remove foil serving platter and continue baking for an additional 10 minutes. Remove sandwich from oven and sprinkle with remaining 1/4 cup of cream cheese mixture.
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