1 qt. beef stock
2 tbsp. uncooked rice
1 can canned tomatoes
1 sm. piece ginger root
2-3 whole pepper kernels
1 bay leaf
1 sm. onion, chopped
2 stalks celery, chopped
Fresh parsley, chopped
Salt to taste
2 tbsp. light cream
1 tbsp. butter

In saucepan combine all ingredients except cream and butter. Cook until rice and vegetables are tender. Remove from heat. Add cream and butter and serve.