1. Cook the rice in 4 quarts of briskly boiling salted water for about 12 minutes. When the rice is still slightly firm when tasted, drain it thoroughly in a colander and set it aside.
2. In a heavy 6- to 8-inch frying pan, melt the 2 tablespoons of butter over moderate heat. When the foam subsides, add the onions and cook them for 3 to 5 minutes, or until they are soft and transparent but not brown. Remove from the heat and set aside.
3. Preheat the oven to 350°. In a large mixing bowl, gently combine the approximately 3 cups of cooked rice, milk and lightly beaten eggs.
4. Add the cooked onions, crumbled bacon, raisins and corn syrup, and season with the salt, pepper and marjoram. Stir in the ground liver and mix thoroughly.
