Flissy's Favourite Rice and Liver Bites

Equal quantities by weight liver (pig, lamb, chicken) and short grain (pudding) rice.

Cut the liver into pieces - about 1"/2.5 cms
Simmer the liver and rice in enough water to cover generously until the rice is very soft, and most of the water has been absorbed.
Puree with a stick blender, or in a food processor (it helps if you let the mixture cool a bit first, so splashes are not scalding hot)
Spread onto lightly greased baking sheet (or even better use a silicon sheet on the baking sheet) in a layer about 0.5"/1 cm thick
Bake in a low oven (120 c/250 f) for at least two hours, turning over half way. If you want them very crispy, turn the oven very low, and leave overnight (although the house will smell strongly of liver come the morning!)
Break or cut into bite size pieces. If baked till crispy this keeps well in an airtight jar. If it is still leathery, I freeze or refrigerate it.