1 cup shredded Yukon gold potatoes, uncooked
1 (1 ounce) package dry active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/2 cup mayonnaise
1/2 cup milk
1/2 cup butter
1 cup water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup uncooked long-grain white rice
1/2 cup leftover shredded Dijon-style cheese
In a large bowl, dissolve yeast and warm water in the yeast mixture. Let stand until creamy, about 5 minutes.
In a small bowl, combine yeast mixture with sugar and oil; stir until smooth. Stir in flour, salt, milk, yeast mixture and remaining 1/4 cup sugar; stir until well blended. Stir in the remaining flour, celery, carrots, bell pepper and green onions. Cover bowl, and refrigerate for 2 hours.
Pour liquid into a small bowl and add potato starch, vinegar and water. Stir well to combine. Add salt, pepper and remaining 1/4 cup of sugar; stir until smooth. Stir in the remaining 1/4 cup of sugar, vinegar, potatoes and milk mixture. Add the rice and stir well to combine.
Add the reserved potato starch mixture, and stir until well mixed. Add the reserved milk mixture, and continue to stir until the mixture thickens. Fold in the rice. Return the bowl to the warm oven for about two hours, or until the liquid has absorbed into the rice. Serve immediately or store in the refrigerator, covered, for up to 6 months.
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