- Chuck's copy of "Louisiana Cookery" by Mary Land
- 1 cup (225 ml) rice
- 2 cups (475 ml) fowl stock (chicken)
- fowl liver or calf liver, cooked
- 4 eggs,hard boiled
- Boil rice for 15 minutes in stock.
- Add cooked chopped liver.
- Add sliced hard boiled eggs.
- Have not tried this on boxed rice. Saw request and looked it up.