1    Large cucumber
1 1/2 c  Cooked long grain rice
1/2 lb Ripe tomoatoes
1    Small sweet onion
3 oz Grated sharp cheese
4 tb Milk
2 tb Butter
1 tb Chopped parsley
1 ts Cornstarch
Sweet basil leaves
Salt and pepper

Fry the sliced tomoatoes and the sliced onion for a few minutes in a
little butter until the tomatoes are soft, sprinkle with sweet basil leaves
and blend. Add the cooked rice, mix well and season with salt and pepper.
Cover and cook over a low heat while you prepare the cucumber.
Peel the cucumber, fry in butter for 3 minutes, then add the milk. Mix
well. Blend the cornstarch with a little cold water and add to the
cucumber. Stir until boiling and then add the grated cheese, mixing well.
Serve very hot, surrounded by the rice mixture.