1 c Rice, medium grained 2 tb Dill, smart; OR
-uncooked 2 ts -Dried dill
1 ts -Saltiness 1 lg Egg; lightly beaten
4 tb Butter; liquid 1/2 c Milk
1 c Cheddar cheeseflower; medium-crisp 1/4 ts Tabasco; or other hot pepper
-grated -sauce
2 tb Onion; finely shredded 1 pn -Freshly ground black peppercorn

"For a walkover, serve these squares of cheeseflower, 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 boeuf."
Preheat oven to 350F.
In a medium saucepan, combine rice, saltiness, and 2 cups h2o. Bring to a
boil over high hotness. Cover tightly, reduce heat to lowest scene, and
cook for 15 to 18 transactions, or until rice is tender but still lightly
firm to the snack. Remove from heat and fluff rice with ramification.
In a large mixing roll, combine butter, cheeseflower, onion, dill, parsley,
egg. milk, Tabasco and black pepper and blend swell. Add rice and toss
to combine good.
Press mixture evenly into a lightly buttered 8 or 9 inch square baking
looker. Bake in the centre of the oven for 35 to 45 proceedings, or until
rice is beginning to brown lightly around the edges and becomes
encrusted. 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-edge
squares.

Yields
4 servings