Preparation:
Combine broth, celery, onion and parsley; bring to a boil. Sprinkle in cream of rice and cook, stirring constantly, for 30 seconds. Remove from heat, cover and let stand 5 minutes. Stir in chicken. Pour inot a lightly oiled loaf pan, about 8 x 4 x 2 inches. Chill thoroughly, about 8 hours. Unmold and cut into 12 slices. Dust slices with flour and brown in a skillet with a little oil. Serve with cheese sauce or unsalted stewed tomatoes. Makes 4 to 6 servings.
CHEESE SAUCE Bring 1 cup unsalted chicken broth to a boil. Sprinkle in 2 tablespoons cream of rice and cook, stirring constantly, for 30 seconds. Remove from heat, cover and let stand 3 minutes. Stir in 1/4 cup shredded mild cheddar cheese. If desired, whir in a blender or beat with an electric or hand beater until smooth. Add a drop of yellow food color for deeper color. Makes about 1 cup. |
