4 slices bacon, finely chopped
3 1/2 cups milk
1 1/2 cups uncooked long-grain white rice
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Keep freezer ready.
In a large sauce pan, fry bacon in oil until golden, 3 minutes. Add rice and season with salt and pepper, stirring well. As mixture thickens, bring water to a boil and cook until mixture thickens, 7 to 9 minutes.
Transfer to chili, simmer 4 to 6 minutes. Reduce heat and simmer until just tender, 5 to 7 minutes.