| How To Cook: |
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1. Butter a pudding mould and line it with an inch-thick layer of boiled and well-seasoned rice.
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2. Fill the centre with finely chopped chicken, butter, breadcrumbs, beaten egg and enough chicken stock to moisten well.
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3. Add salt, pepper, finely chopped parsley and a small minced onion.
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4. Mix well and put into the mould, cover with a thick layer of rice, cover with greaseproof paper, tie down and steam for 40 minutes.
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5. Turn out on a hot dish and garnish with parsley.
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