RICE CASE (SHELL): INGREDIENTS: 1½ cups long-grain rice 1 small onion 30 g (1 oz.) butter 1 egg salt, pepper 1/2 teaspoon curry powder METHOD: Cook rice in large saucepan of boiling salted water 12 to 15 minutes; drain. Mix rice, peeled and finely- chopped onion, melted butter, lightly beaten egg, salt and pepper and curry powder, mix well. Press on base and sides of lightly greased 23 cm (9 in.) pie plate. FILLING: INGREDIENTS: 220 g (7 oz.) can tuna 1 small onion 2 eggs 125 g (4 oz.) cheese ½ cup milk salt, pepper Ό teaspoon dry mustard 1 tablespoon chopped parsley METHOD: Drain tuna, reserve liquid. Peel and finely chop onion. Spoon flaked tuna over base of rice shell. Combine lightly beaten eggs, grated cheese, milk, salt and pepper, mustard, parsley, chopped onion, and reserved tuna liquid, pour gently over tuna. Bake in moderately slow oven approximately 1 hour, or until firm. Serves 4.
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