Recipe - Light Herbed Rice Cake

1 cup Rice, medium grained
uncooked
1 teaspoon Salt
4 tablespoon Butter; melted
1 cup Cheddar cheese; mediumsharp
grated
2 tablespoon Onion; finely chopped
2 tablespoon Dill, fresh; OR
2 teaspoon Dried dill
1 lg Egg; lightly beaten
One half cup Milk
One fourth teaspoon Tabasco; or other hot pepper
sauce
1 pn Freshly ground black pepper

"For a picnic, serve these squares of cheese, and other herbflavored 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 2inch squares.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini