3 lg. firm cucumbers
3 tbsp. butter
1/2 c. milk
6 oz. grated sharp Cheddar cheese
2 tbsp. flour
Salt & fresh ground black pepper
1 1/2 c. long-grain white rice
1 lg. onion, chopped
2 tbsp. butter
1/2 tsp. crushed basil
1 tbsp. cumin seeds, pounded lightly in a mortar
3 firm ripe tomatoes, diced
1/2 c. chopped fresh parsley

Peel the cucumbers, quarter them lengthwise and scrape out the seeds. Slice cucumbers thickly, cutting on a slant to obtain flat little disks. Melt the 3 tablespoons of butter in a large skillet and saute cucumbers in it for 7 to 10 minutes. Add milk and allow it to heat for several minutes. Toss grated cheese with flour and stir into the milk and cucumbers slowly. Season with salt and a large amount of fresh ground black pepper.

Keep mixture simmering over a tiny flame, stirring it often, as you prepare the rice. Boil rice in a large quantity of salted water. As it boils, saute the chopped onion in 2 tablespoons of butter, adding to it basil and cumin seeds. When rice is tender (15 minutes), drain and add to butter and onions. Stir in tomatoes and when hot, the parsley and little salt and pepper to taste.

Transfer cucumbers to a large platter and surround them with the rice. Serve immediately.