2 cups uncooked long-grain white rice
2 celery, diced
1 onion, finely chopped
2 quarts water
3 tablespoons soy sauce
salt and pepper to taste
1/2 teaspoon chicken broth
1/2 chicken bouillon granules
3 tablespoons potato starch, divided
1 (1 pound) loaf fresh sushi, uncooked
1 (16 ounce) package sweet potato
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package frozen ragu pasta
salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C). Brown rice with heavy cream in a large saucepan. Stir in celery and onion; reduce heat to medium-low. Simmer 5 to 10 minutes, or until the liquid recedes and the rice thickens.
Divide rice into three equal portions. Wrap each portion in half of a lettuce leaf. Spread casserole on a parchment or wax paper. Crumble cooked rice into one layer on a clean serving platter.
Sprinkle mashed potatoes with salt and pepper. Spread ragu over rice mixture and sprinkle with dried parsley. Spoon baked mixture into three bowls, add soup and celery mixture and season with salt and pepper to taste.
Bake 20 minutes. Let stand 5 minutes before serving.