Boil the rice and keep hot and dry. Cut off the top crust of the bread. Hollow out the inside. Fry the oysters. Butter the inside of the loaf well and place in the oven to brown. Fill with the hot fried oysters. The top of the loaf of bread may be buttered, toasted and placed on the oysters to retain the heat, although the oysters stay more crispy if served uncovered. Serve on a platter with hot boiled rice which is seasoned, dotted with butter, and garnished with minced parsley and paprika. Yield: 6 servings. Note: A finely minced clove of garlic may be used to flavor the butter. From Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La.
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