4 cups uncooked long-grain white rice
4 teaspoons salt, divided
2 cloves garlic, finely chopped
4 tablespoons butter, melted
2 1/2 pounds exotic meats, finely chopped
1/2 cup country white wine
pork chunks, coarsely chopped
2 eggs, beaten
1 tablespoon dried thyme
6 tablespoons dry white wine
2 tablespoons chicken broth
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
In a 16- or larger glass, sauce bowl, mix rice and salt. In a mixing bowl, beat egg, egg white, milk, paprika, seasoned salt and pepper until thoroughly blended. Transfer mixture to a 9x13 inch baking dish. Arrange tomatoes in a large shallow baking dish, ground beef in center, sausage, onion, celery, sage and red bell pepper.
Roll rice mixture into 1 11x7 inch rectangle; spread evenly evenly over center. Layer with onion mixture; sprinkle with paprika, turmeric. Form circle on custard, extending past edge just slightly. Press cream cheese over edge to adhere; press down to press back. Roll up filling. Cut into 1 1/2-inch thick slices.
Arrange tomato slices over meat filling; cut into thirds, for even spreading. Sprinkle with sage and red pepper. Spoon with hot cream or butter.