For the rice base ½ cup white rice
¾ cup shallots, finely diced
1 egg, beaten
½ cup breadcrumbs (I used Panko)
1 tbsp milk
1 tsp each of dried coriander, cumin, and turmeric
¼ tsp chili powder (or to your taste)
For the topping 2 cups grated zucchini
1 cup corn off the cob (cut it off)
1 can 310g creamed corn
1 - 2 cup pulled, cooked chicken, no skin
1 cup grated cheese
3 egg whites
½ cup milk
½ cup parsley, chopped
1 tsp chicken stock powder
Salt and pepper
Cook the white rice, rinse, and drain well.
Preheat the oven to 195° fan forced.
Fry the onion in a bit of oil for a few minutes, and then add the spices and cook for another minute, until the onion is coated.
In a large bowl, add the cooked, drained rice, the onion mixture and the breadcrumbs, and mix. Beat the egg and the milk and add into this mixture.
Oil a 23cm pie dish with cooking spray, and then press the rice mixture evenly, bringing it up the sides.
This will be quite a "wet" mixture
For the topping - using the same bowl (I hate making dirty dishes), beat the eggs and milk together. Add the remaining ingredients. Use only about a ½ cup of the grated cheese.
Mix all together, add salt and pepper if required, and pour the mixture into the rice base.
Spread the rest of the grated cheese over the top.
The pie is now ready to go into the oven
Bake for about 55 minutes, or until it is set in the middle - leave it to stand for a few minutes before cutting and serving.
I served it with a salad of chopped red cabbage, haloumi, and fetta cheese, with a bit of olive oil.