Preparation:
Bring water to a boil. Sprinkle in cream of rice, stirring constantly so boiling does not stop. Stir over moderate heat 30 seconds. Remove from heat, cover and let stand 3 minutes. STir in butter, parsley and tobasco. Spoon into 4 buttered custard cups or baking dishes. Break an egg into each cup and top with 1 tablespoon cream. Bake in a preheated 350 degree oven until egg is done as desired, about 15 to 20 minutes. May be garnished with paprika and parsley. Serve immediately. Makes 4 servings. |
