Recipe: Tuna Rice Pie (with rice crust) (using Minute Rice)

TUNA RICE PIE

1 1/3 cups Minute Rice, uncooked
1 1/3 cups water
1 tsp. salt, divided use
1 1/2 tsp. butter
3 eggs, divided use
1 cup grated process American or Swiss cheese, divided use
1 (7 ounces) can tuna, drained, divided use
3/4 cup milk, scalded
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
tomato wedges (optional)

Place rice in a 9-inch pie pan. Bring water, 1/2 tsp. salt, and butter to a boil. Stir into rice, cover, let stand 5 minutes.

Beat 1 egg slightly; blend into rice. Press against bottom and sides, not above rim, of pie pan.

Sprinkle 1/2 cup cheese on rice crust. Top with half the tuna. Repeat layers.

Blend the remaining 1/2 tsp. salt, remaining 2 eggs, milk, nutmeg, and pepper. Pour over tuna.

Bake in a hot oven (400 degrees F) 25 minutes. If desired, top with tomato wedges for last 5 minutes of baking.

Serves 6
Source: Recipe advertisement: Minute Rice, no date