Ingredients
2 onions, finely chopped
2 cups rice
2 cups chicken or gizzard broth
1/2 pound boiled gizzards, diced
2 tablespoons raisins
2 tablespoons almonds
2 tablespoons peanuts
2 tablespoons pine nuts
2 tablespoons sugar
cooking oil
salt

Directions
Fry onions to a rich brown, then add rice and cook, using chicken or gizzard broth instead of water.

Fry the gizzards and raisins separately. Blanch almonds, halve. Peel peanuts. Mix these four ingredients with the pine nuts and sugar and set aside.

To serve: Line bottom of cake mold and gizzard mixture, press rice on top, and turn over on serving dish.

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