Light Herbed Rice Cake

• 1 cup rice medium grained, uncooked
• 1 teaspoon salt
• 4 tablespoons butter melted
• 1 cup cheddar cheese medium-sharp, grated
• 2 tablespoons onions finely chopped
• 2 tablespoons dill weed fresh
• 1 large eggs lightly beaten
• 1/2 cup milk
• 1/4 teaspoon red hot pepper sauce
• 1 pinch black pepper freshly ground

1. Preheat oven to 350F (180C).
2. In a medium saucepan, combine rice, salt, and 2 cups water.
3. Bring to a boil over high heat.
4. 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.
5. Remove from heat and fluff rice with fork.
6. In a large mixing bowl, combine butter, cheese, onion, dill, parsley, egg, milk, Tabasco and black pepper and blend well.
7. Add rice and toss to combine well.
8. Press mixture evenly into a lightly buttered 8 or 9 inch square baking dish.
9. 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.
10. Remove from oven and let cool for 20 minutes before cutting.
11. Run a small knife around the edges of dish and cut rice into 2-inch squares.

rice, salt, butter, cheddar cheese, onions, dill, eggs, milk, red hot pepper sauce, black pepper

Taken from recipeland.com/recipe/v/light-herbed-rice-cake-40163 (may not work)