You will need to have the following ingredients to make the rice-stuffed California avocados:

2 Tablespoons of butter

1/2 cup of white rice

1/4 cup of finely chopped onion

1/4 cup of finely chopped celery

1 cup of boiling chicken stock

1/2 teaspoon of salt

1 beaten egg

1 cup of grated aged cheddar cheese

1/4 teaspoon Worcestershire sauce

1/2 cup of chopped fresh parsley

3 medium avocados

1/2 cup of fine dry breadcrumbs

2 Tablespoons of melted butter

How to make the rice-stuffed California Avocados:

First heat the two tablespoons of butter in a small saucepan. Then add the rice and cook it until it is golden in color. Be sure to stir it constantly as it cooks. Now add the onion and chopped celery and keep cooking gently for three more minutes. Remember to keep stirring. Now add the chicken stock and salt. Cover and simmer for 15 minutes until the rice is tender. Remove the pan from the heat. Stir in the egg, cheese and Worcestershire together using a fork. Mix this into the rice with the parsley. Heat the oven to 350 degrees. Slice the avocados in half and remove the pits. Put the halves in a glass baking pan. Add about a fourth cup of water to the baking pan. Spoon the rice mixture into the avocados. Mix the bread crumbs and the melted butter and sprinkle this over the mixture evenly. Bake them for 25 minutes or until the breadcrumbs are brown and the avocados are warm all the way through. This recipe makes a total of 6 servings.