Light Herbed Rice Cake

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

"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.