50 large plantain leaves or more
¼ cup small grain rice washes and soaked for 30 minutes
1 cup chopped parsley
½ cup chopped white onions
¼ cup chopped green onions
1 cup chopped tomato
½ cup or less lemon juice
½ cup more or less olive oil
Salt and pepper to taste
Drain the water from rice
In large bowl put the rice tomato, parsley, onion, lemon juice, oil, salt and pepper.
Mix all ingredients well and set aside.
Wash the plantain leaves very good.
Heat 10 to 12 cups of water in the saucepan to boiling point, Add the plantain leaves to the boiling water about 3 to 5 minutes, then drain under running cold water.
Take one leaf of plantain and lay it down on the kitchen table add on the top 1 or 1 1/2 tablespoon of stuffing then fold each side on the top of the stuffing and roll it. Do all the leaves in the same way until all the leaves are finished.
In another saucepan lay down all the stuffed leaves at the pottom of the pan
Mix 1/4 cup of lemon juice salt and water enough to cover the leaves.
For butter result put a plate on the top of the pan and on the top of the plate put another bowl filled half of it with water and let it set there on high heat for 20 minutes. Then remove the bowl from the top and the plate, cover the pan and cook on a very low heat for 20 minutes or until done.