2 c. water
2 c. minute rice
8 slices bacon
2 lbs. baby beef liver, sliced thin
2 lg. onions
Flour
Shaker bag
Water

In large skillet, fry 8 slices bacon until crisp. Remove and drain; keep warm. Coat liver slices with flour in the shaker bag (I use the bags from the grocery store that you buy vegetables or bulk good in to shake mine). Fry in the bacon drippings over medium-high heat until brown on both sides (about 2 minutes each side). Put on plate. Cut onions in slices and brown in pan with liver drippings. Add liver and water to 1/2 inch from top of pan. Simmer for 20 minutes. Thicken gravy and serve with rice. In 2 quart saucepan bring 2 cups water to boil, add 2 cups rice and cover and let sit for 5 minutes.