Ingredients:
85 ml (1/3 cup) Tastic Parboiled Rice, uncooked
375 ml (1½ cups) Milk
15 ml (1 tbsp.) Butter or margarine
10 ml (2 tsp.) Onion flakes
250 ml (1 cup) White breadcrumbs
3 ml (½ tsp.) Salt
2 ml (¼ tsp.) Black pepper
2 ml (¼ tsp.) Peri peri powder, or to taste
45 ml (3 tbsp.) Parsley, chopped
1 x 200 g can Tuna fish, drained and flaked
250 ml (1 cup) Cheddar cheese, grated
1 Tomato, chopped
2 Eggs, beaten
Method:
Heat the milk and butter or margarine together.
Add the cooked Tastic rice, onion flakes, breadcrumbs, salt, pepper, peri peri, parsley, tuna, cheese, tomato and eggs to the milk and mix well.
Pour into well-greased muffin pans and bake at 180 ºC (350 °F) for 20 minutes.
Serve hot or cold.
85 ml (1/3 cup) Tastic Parboiled Rice, uncooked
375 ml (1½ cups) Milk
15 ml (1 tbsp.) Butter or margarine
10 ml (2 tsp.) Onion flakes
250 ml (1 cup) White breadcrumbs
3 ml (½ tsp.) Salt
2 ml (¼ tsp.) Black pepper
2 ml (¼ tsp.) Peri peri powder, or to taste
45 ml (3 tbsp.) Parsley, chopped
1 x 200 g can Tuna fish, drained and flaked
250 ml (1 cup) Cheddar cheese, grated
1 Tomato, chopped
2 Eggs, beaten
Method:
Heat the milk and butter or margarine together.
Add the cooked Tastic rice, onion flakes, breadcrumbs, salt, pepper, peri peri, parsley, tuna, cheese, tomato and eggs to the milk and mix well.
Pour into well-greased muffin pans and bake at 180 ºC (350 °F) for 20 minutes.
Serve hot or cold.
