1/2 cup rice.

1/2 cup boiling water.

1 cups milk.

cup cream.

2 tablespoons chopped canned pimientos 1/2 teaspoon salt Few grains cayenne.

Soak rice over night in cold water to cover. Drain, add boiling water, and cook in double boiler until rice has absorbed water; then add milk and cook until rice has absorbed milk. Add cream, pimientos chopped and drained, and salt and cayenne. Spread in plate, cool, shape, dip in crumbs, egg and crumbs, fry in deep fat and drain on brown paper. Pile on serving dish, pour around Cheese Sauce and garnish with parsley.

Cheese Sauce

Melt three tablespoons butter, add three tablespoons flour, and stir until well blended; then pour on gradually, while stirring constantly, one and one-half cups milk. Bring to the boiling point, and add one-half teaspoon salt, one-eighth teaspoon pepper, and one cup mild cheese, grated or cut in small cubes.