1 c. rice
2 chicken bouillon cubes
3 c. water

WHITE GRAVY:

3 tbsp. butter
3 tbsp. flour
1/8 tsp. pepper
1/2 tsp. salt
2 c. milk

WHITE GRAVY: Brown flour in butter, then add pepper, salt, and milk. Stirring constantly, bring the gravy to a boil and let it thicken. Pour in 6 ounce can of tuna (drained); mix well and pour over rice.

RICE: Boil. Make 1 cup white rice with 2 chicken bouillon cubes and 3 cups water. May be served on toast. Serves 4 to 6.