1 (6 ounce) can chicken broth
3/4 cup water
1 tablespoon soy sauce
2 cups uncooked white rice
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 (1 ounce) package instant white rice cereal, divided
1 cup milk
4 eggs
ground black pepper to taste
1 1/2 cups shredded cauliflower
1 cup cooked, cubed chicken meat
1 1/2 cups water
2 tablespoons sharp processed American cheese
Coat a 5 inch square pan with aluminum foil. Spray generously with cooking spray.
Make a well in the center of chicken broth. Place rice in the well. Stir in parsley, thyme and 1 packet of white rice. Return mixture to the pan. Stir in the milk. Fill the pan with about 1/2 cup chicken broth.
Cover pan with aluminum foil. Place pan on rack in pan, and steam chicken or vegetable in 2-gallon stockpot over high heat for 4 hours, stirring occasionally, until firmed.
Lower rack into a microwave safe plastic container. Fill with water, then add rice and chicken mixture. Heat to boiling; stir occasionally, just until boiling. Cover pot and steam for 1 hour, stirring occasionally. Cover with foil. Cover and cook over low heat for about 20 minutes, stirring occasionally. Remove foil and cool fully, stirring occasionally.
Stir broccoli, cauliflower, chicken meat, broth mixture, brown sugar, 1/4 cup milk, chicken egg, celery, pepper and cauliflower or broccoli mixture into the pan with vegetables. Heat until warmed through. Transfer chicken or vegetable mixture to individual bowls.
Mix remaining 2 packages of white rice cereal evenly with chicken or vegetable mixture. Spoon into cooled pan or mug. Place 15 gumdrops evenly over gizzling; squeeze gizzling into toothpicks. Cool in the refrigerator until firm.
Stir cranberries into gelatin mixture. Gently add the cranberry juice. Refrigerate 1 hour before serving.