Instructions: Put the rice and water in a saucepan and bring to a boil. Cover, reduce heat as low as possible, and cook for 25 minutes. Remove from heat, uncover, and fluff the rice with a fork. Cover and leave undisturbed for 5 minutes. uncover and let cook for 3 minutes then prepare 6 plates of rice. Place 2 banana halves on each bed of rice. Garnish with a cucumber slice, a beet slice, and a lime wedge. Serve, accompanied by salsa.

NOTES : When served this appetizer in Mexico City, the author first thought it was a joke. But, when he saw others eating it, he did, too. Pour salsa over the entire plate, and enjoy the contrast of flavors.

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