|Raw rice||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm)|
|Butter||1⁄4 Cup (4 tbs)|
|Water||6 Cup (96 tbs)|
|Grated cheddar cheese||2 Cup (32 tbs)|
|Carrots||6 , cooked and sliced|
|Ham||1⁄2 Pound, cooked and diced|
|Sausage||1⁄2 Pound, cooked and sliced|
|Hard-cooked eggs||6 , sliced|
|Chopped olives||1⁄2 Cup (8 tbs)|
|Whole pimento stuffed olives||1 Cup (16 tbs)|
Combine rice, garlic, salt, butter, and water in deep kettle; bring to a boil.
Reduce heat and simmer until rice is tender and liquid absorbed, about 30 minutes.
Discard garlic; place half the rice in a 4-quart greased baking dish.
Sprinkle with half the cheese, top with carrots, ham, sausage, eggs, and chopped olives.
Add remaining rice, sprinkle with remaining cheese, top with whole olives.
Bake at 400Â° for 15 minutes