Boil the rice and keep hot and dry. Cut off the top
crust of the bread. Hollow out the inside. Fry the
oysters. Butter the inside of the loaf well and place
in the oven to brown. Fill with the hot fried
oysters. The top of the loaf of bread may be buttered,
toasted and placed on the oysters to retain the heat,
although the oysters stay more crispy if served
uncovered. Serve on a platter with hot boiled rice
which is seasoned, dotted with butter, and garnished
with minced parsley and paprika. Yield: 6 servings.
Note: A finely minced clove of garlic may be used to
flavor the butter. From Rice, 200 Delightful Ways to
Serve It; copyright 1934 by Southern Rice Industry,
New Orleans, La.
