Instructions: This is a recipe from moms childhood. The directions use tea cups, lumps of butter the size of a walnut and rice (washed but not precooked.) This is not a sweet dessert but a side dish to be served at family reunions with turkey, chicken, and as an alternate to potatoes. The directions suggest putting together in a slow oven for about 1 hour. Stir in the brown top from time to time.

The recipe came from my Grest Aunt Kate and was a favorite at parties in Greenwich Village in the 1920s.

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