1 cup extra firm filtration water
1 cup water
1 large tomato, diced
2 cloves chopped garlic
1 small onion, sliced
1 red bell pepper, diced
1 2/3 cups uncooked long-grain white rice
3 (14.5 ounce) cans stewed tomatoes
2 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
3/4 cup water
1 tablespoon tomato paste
3 tablespoons distilled white vinegar
1 1/2 teaspoons red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
In a medium saucepan, combine water, tomato, garlic, onion, pepper, vinegar, red pepper flakes, salt, ground black pepper and salt and water. Heat and add tomato paste, vinegar, red pepper flakes and salt and pepper. Add enough water to gently cover rice mixture. Place in a large dish to simmer. Thoroughly skimmed milk, and add 1/2 cup tomato paste. Remove from heat. Puree in rice through fine sieve into slow cooker. Add tomato paste and mix until smooth.
Simmer 2 hours, or until rice begins to soften when heated through, stirring constantly. Stir in broth, tomato paste, salt, veal stock and 1 cup water. Bring to a boil. Reduce heat to low and cook for 4 hours, stirring occasionally. Serve hot.