3 cups long-grain white rice
3 biscuits, crushed
1/4 cup butter
3 eggs
1 (15.25 ounce) can fruit cocktail
1 cup water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C).
In a large pot combine short-grain white rice, biscuits, butter, eggs and fruit cocktail. Cook until rice is tender but still firm, about 5 minutes. Stir in water and salt and vanilla until rice is tender and supple, about 1 minute. Serve warm.
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