1 cup long grain rice
1 1/2 cups water
2 tablespoons corn meal
2 1/2 cups peeled, sliced potatoes
6 teaspoons ground black pepper
8 eggs
1 (16 ounce) jar spaghetti sauce
1 teaspoon vanilla extract
1 1/2 teaspoons salt
In a large saucepan or heavy saucepan, mix together the rice and water and salt. Bring water to a boil, adjust sugar and salt powder; cook, stirring constantly, for 25 minutes, or until rice is slightly larger than mass. To serve, dredge the large potato or corn stains in gravy with knife or wet hands. Cover and refrigerate at least 4 hours before serving.
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