1/3 cup kumquats (white rice)
2 1/2 cups uncooked long-grain white rice
1 pinch salt
1 teaspoon prepared mustard
1/2 cup dry black pepper to taste
1/4 cup water
1 lemon
Preheat oven, medium, and grease a large frying pan.
In a large bowl, combine the kumquats (white rice), salt, and mustard. In a small bowl, pour the salt, black pepper, and water. Stir together well, then add the rice. Stir to coat, then add the rice. Stir in the lemon and finish the stew by adding the lemon juice to the tomatoes. Serve hot.