2 cups uncooked white rice
1/2 cup vegetable oil
1/4 cup packed brown sugar
2 tablespoons lemon juice
1 onion, chopped
1 green bell pepper, sliced
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed cornflakes cereal
1 (6 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, place rice and oil over low heat. Cover and let stand overnight in a steamer bag. Heat the brown sugar, lemon juice and onion in a medium bowl. Stir in the rice, mushrooms and salt and pepper. Mix well and set aside.
Meanwhile, in a large bowl, combine rice, cornflakes cereal, mushrooms and salt and pepper. Mix well and set aside.
Place the rice mixture in a second steamer over high heat. Add water and stir. Cover and keep the steamer hot (115 degrees F/55 degrees C). Bring to a full rolling boil. Boil for 1 minute and reduce heat to medium-low.
Reduce heat to low and add the crushed cornflakes cereal and mushrooms. Mix well and stir together until the cereal is completely set.