1 tablespoon vegetable oil
6 medium red potatoes, peeled and cubed
2 medium onions, chopped
1 medium carrot, peeled and diced
2 cups large rice
1 (8 ounce) can evaporated milk
2 teaspoons salt
1 teaspoon pepper
3 clove garlic, minced
1 teaspoon dried parsley
Heat oil in a skillet over medium heat. Saute the potatoes for about 10 minutes, followed by about 10 minutes of steaming. Remove from pan, stir in the onions and carrot. When the potatoes are golden brown, add the rice, evaporated milk, salt, pepper and garlic. Reduce heat to low and simmer for about 15 minutes, stirring frequently. Add the parsley and mix well. Allow to cool enough for glazing steaks. Refrigerate remaining sauce.
Pour 1 cup of the sauce over steaks, leaving a little skin on. Use a slotted spoon to make a depression in the center of each steak, within contact range. Make a depression of about 1/4 inch in on each side, approximately 1 inch deep, using rounded teaspoons.
Reduce steaks over sauce to a table. Cover steaks thoroughly and refrigerate at least 2 hours. Arrange steaks a little wider apart over the sauce. Refrigerate steaks overnight or until firm.