Cook rice to equal 8-10 cups cooked, let cool. Add 3 eggs and 1/2 cup Romano cheese and mix.

While rice is cooking, brown 1 1/2 to 2 pound chopped meat (don't use chopped chuck, too greasy). Remove meat from pan, leave drippings. Add 1 large or 2 medium onions, chopped fine and cook. Add 1-2 cloves garlic, chopped fine while onions are cooking. If there is too much grease in pan after cooking onions, drain to leave about 1 tablespoon of drippings. Return meat, add 1 (8 ounce) can tomato paste and 1 can of water. Add 1 teaspoon basil, salt, and pepper and 1 box of raisins (optional). If you do not use raisins, add 1 teaspoon sugar. Let simmer 1/2 hour. After rice has cooled, line 9 x 11 pan on bottom and sides with 1/2 to 3/4 inch of rice. Pour meat into pan. Put remaining rice overtop (cover like a pie).

Bake at 350 degrees until heated through. Cut into squares like lasagna (it's also good cold).