Light herbed rice cake

Yield: 4 Servings

Ingredients:

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

Instructions:

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.