Egg and Rice Loaf(3 Persons)

Put the rice into a saucepan with the stock; cover and cook gently until the rice is tender and all the stock absorbed. Reconstitute the eggs and add them to the rice with the parsley, onion, tomato sauce and seasonings.

Turn into a greased pudding basin or a cake tin and steam or bake in a moderate oven (375°) until the mixture is set.

This will take about 1 hour.

Turn out and serve with parsley or tomato sauce.