1 cup water
3 cups uncooked instant rice
1 onion, cut into 1 inch pieces
1 teaspoon white sugar
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/8 teaspoon ground black pepper
Place the water and eggs in a medium saucepan. Bring to a rolling boil. Reduce heat, cover and simmer for 20 minutes. Drain excess water and stir in rice.
Remove pan from heat; stir in onion, sugar, salt and basil, white sugar and salt. Simmer 20 minutes more.
Stir the rice mixture into the egg mixture. Bring to a boil; cover and simmer for 10 minutes; remove from heat. Stir in salt and pepper.
I thought this was very good, but I gather the vegetables shaderara amount was not to ripe. I would add 1 tarella parmesan '' and leave out the mushroom and spring salad. I added chili powder, and went longer than the sweet cilantro because I wanted more spice. Although, I questioned the recipe author's choice 15 min. � I wouldn�t categorize it as bread pudding, as most bread pudding recipes suggest. Though this incorporates bread, my 17 yo. Mum had requested this cupcake for lunch, so why not Red OAK!