Rice Holubtsi Fillings

2 cups rice

2 cups or less boiling water

2 tsps. salt

1 medium onion, diced

4 to 5 tsps. butter or other fat

Salt and pepper

Rinse the rice in a sieve until the water comes off fairly y clear (Do not rinse too long; you only want to remove talc, which was deliberately added before packing, and any accumulated dust particles-not starch-rice is all starch). Add to the boiling water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. The rice will be only partially cooked. Cook the onion in the fat until it is a light golden colour. Mix with the rice and season to taste with salt and pepper. The filling for holubtsi should be well seasoned because some of the seasoning will be absorbed by the leaves, giving a flat taste to the finished product. Cool the filling.

Variations of Rice Filling

Milk-Rice Filling: Substitute boiling milk for the water and use butter.

Soup Stock-Rice Filling: Substitute a rich soup stock for the water.

Rice and Tomato Filling: Cook the rice in equal parts of water and tomato juice.

Rice and Mushroom Filling: Add 1 cup or more of diced, cooked mushrooms to the rice. When canned mushrooms are used, measure the mushroom stock, and add enough water to make 2 cups. Cook rice in this liquid.

Rice and Bacon Filling: Add ½ cup or more of diced crisp bacon to the rice filling.

Rice and Meat Filling:  Add ½ lb. of cooked pork or ham to the rice filling.

Rice and Dill Filling: Add ¼ cup or more minced tender dill to the rice filling.