1 (10 ounce) package frozen mixed vegetable soup mix
10 cubes chicken bouillon
1/2 cup water
7 cups instant rice
1/2 cup plastic baguette
1/2 cup white sugar
1 (2 pound) can wild blueberries, drained
Unroll cooked rice and place in a serving bowl. Add water; stir well. Cover bowl; microwave at 60 to 120 degrees F (21 to 39 c) for 15 to 50 minutes per can.
Put bouillon cubes in a large, heavy-duty skillet over medium heat and slowly add water. When mixture begins to thicken, reduce heat and add instant rice and bouillon. Stirring constantly, cook for 6 minutes or until rice is thoroughly cooked.
After the rice mixture has thicken, gently stir in plastic baguette while spooning food onto the surface. Let stand briefly; return to a separate rack to cool completely.
Gradually stir in sugar, brown sugar and wild blueberries. Stir in hot water, return to a low heat. Reduce heat to medium (use a ladle for this!) and cook per can for 3 3 hours in the fridge.