3 egg yolks, beaten
3 tablespoons butter
1/3 cup hot water
1 (10.5 ounce) can condensed Cream of Wheat
2 teaspoons salt
4 cups blended equal parts rice
Heat ½ the egg yolks and 1 tablespoon butter in a small saucepan over medium heat. Bring water to a boil and immediately remove from heat. Stir in all-purpose flour, 1/4 cup at a time, until mixture is all combined. When all flour has been added, separate mixture into 3 or 4 portions. Refrigerate and at least several hours for best flavor.
In a large bowl, saute spinach, onion, 2 cloves garlic, 2 tablespoons all-purpose flour and 1 cup cold water in a small saucepan until tender.
Choose one or two diced potatoes, along with their liquid, and add to the mixture, stirring well. Boil for 3 to 6 minutes or until potatoes are firm or almost ready. Stir in rice, vinegar, salt, 3/4 cup milk, and 1/2 cup remaining 1/3 cup butter. Continue to boil and stir for 2 minutes. Thicken mixture and fold in mixture along with the cooked potatoes. Chill before serving.