Japanese Hard Eggs

1 cupful of rice
1/2 pint of white sauce
6 eggs
1 tablespoonful of chopped parsley, if you have it, and a
suspicion of onion juice

Put the eggs into a saucepan of cold water, bring to boiling point, and simmer gently twenty minutes. Wash the rice through several cold waters, sprinkle it into a kettle of boiling water and boil it for thirty minutes. Remove the shells, break the eggs while they are hot, cut them into halves crosswise. Make the cream sauce, and add the onion juice. When the rice is done, drain, sprinkle it in the center of a large platter, press the halves of the eggs down into it, and pour over the cream sauce. Garnish with the chopped parsley. This takes the place of both meat and starchy vegetables for either luncheon or supper.