Burned and wasted we must be; and is it not fitter it should be in lighting men to heaven, and in working for God, than in living to the flesh? How little difference is there between the pleasure of a long and of a short life, when they are both at an end! What comfort will it be to you at death, that you lengthened your life by shortening your work? He that worketh much, liveth much. Our life is to be esteemed according to the ends and works of it, and not according to the mere duration... Will it not comfort us more at death, to review a short time faithfully spent, than a long life spent unfaithfully?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	Cajun	Cajun, Main dish	6	Servings

INGREDIENTS

2	c	Uncooked rice (see note)
2 1/2	c	Basic stock (Prudhomme)
1 1/2	tb	Onions, chopped very fine
1 1/2	tb	Celery, chopped very fine
1 1/2	tb	Bell peppers,chopped vy fine
1 1/2	tb	Unsalted butter (preferred)
1/2	ts	Salt
1/8	ts	Garlic powder
		Pinch white pepper
		Pinch black pepper
		Pinch cayenne pepper

INSTRUCTIONS

In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well.  Seal pan
snuggly with aluminum foil.  Bake at 350F until rice is tender, about 1
hour, 10 minutes.  Serve immediately.  However, you can count on the rice
staying hot for 45 minutes and warm for 2 hours.  To reheat leftover rice,
either use a double boiler or warm the rice in a skillet with unsalted
butter.
From Paul Prudhomme's Louisiana Kitchen
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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