Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Large cucumber |
| 1½ cup | Cooked long grain rice |
| ½ pounds | Ripe tomoatoes |
| 1 \N | Small sweet onion |
| 3 ounces | Grated sharp cheese |
| 4 tablespoons | Milk |
| 2 tablespoons | Butter |
| 1 tablespoon | Chopped parsley |
| 1 teaspoon | Cornstarch |
| \N \N | Sweet basil leaves |
| \N \N | Salt and pepper |
Fry the sliced tomoatoes and the sliced onion for a few minutes in a little butter until the tomatoes are soft, sprinkle with sweet basil leaves and blend. Add the cooked rice, mix well and season with salt and pepper.
Cover and cook over a low heat while you prepare the cucumber.
Peel the cucumber, fry in butter for 3 minutes, then add the milk.
Mix well. Blend the cornstarch with a little cold water and add to the cucumber. Stir until boiling and then add the grated cheese, mixing well. Serve very hot, surrounded by the rice mixture.