Title: Light Herbed Rice Cake
Categories: Rice Snack
Yield: 4 Servings
| 1 | c | Rice, medium grained uncooked |
| 1 | ts | -Salt |
| 4 | tb | Butter; melted |
| 1 | c | Cheddar cheese; medium-sharp grated |
| 2 | tb | Onion; finely chopped |
| 2 | tb | Dill, fresh; OR |
| 2 | ts | -Dried dill |
| 1 | lg | Egg; lightly beaten |
| 1/2 | c | Milk |
| 1/4 | ts | Tabasco; or other hot pepper sauce |
| 1 | pn | -Freshly ground black pepper |
"For a picnic, serve these squares of cheese, and other herb-flavored rice
warm or at room temperature. They are also delicious eaten hot with tomato
sauce and thin slices of cold rare roast lamb or beef." Preheat oven to
350F. In a medium saucepan, combine rice, salt, and 2 cups water. Bring to
a boil over high heat. Cover tightly, reduce heat to lowest setting, and
cook for 15 to 18 minutes, or until rice is tender but still lightly firm
to the bite. Remove from heat and fluff rice with fork. In a large mixing
bowl, combine butter, cheese, onion, dill, parsley, egg. milk, Tabasco and
black pepper and blend well. Add rice and toss to combine well. Press
mixture evenly into a lightly buttered 8 or 9 inch square baking dish. Bake
in the centre of the oven for 35 to 45 minutes, or until rice is beginning
to brown lightly around the edges and becomes crusty. Remove from oven and
let cool for 20 minutes before cutting. Run a small knife around the edges
of dish and cut rice into 2-inch squares.