5 c. rice (raw)
Boiling water
2 (4 lb.) cans (8 lbs.) tuna or chicken
3 c. peas
1 c. bran
3 lbs. cheese, shredded
3/4 lb. butter, melted
6 c. cornflakes
3/4 gallon milk, reconstituted
1/4 c. parsley

Cook rice in water. Drain and rinse. (Do not layer.) Mix together rice, tuna or chicken, peas, bran and cheese in 2 large steam table pans. Pour melted butter over mixture in pans. Crush cornflakes. Sprinkle over tops of pans. Heat milk. Pour over mixture. Sprinkle parsley over top. Bake 1 1/2 to 2 hours at 350 degrees.