4 medium potatoes
1/2 cup rice
1/8 cup milk
1 tbs butter, melted
salt + pepper + mixed spice
~Extra flavour can be achieved by adding black onion seed, dried ground thyme, sesame seeds, or paprika.
Place the rice in a bowl and soak in hot water.
Preheat the oven to 200 degrees celsius. Grease a baking tray.
Wash, peel and cut the potatoes into cubes.
To cook the potatoes you can either bring water to a boil in a pot and cook for 10-15minutes, adding a pinch of salt to the water, or place in a large bowl with hot water and a pinch of salt, cover with cling wrap (put holes in the cling wrap to allow steam to escape) and place in the microwave on the potato setting for 10 minutes (2 lots of 5 minutes).
In a little pot bring water to a boil and place the rice in it after draining. Add a pinch of salt. Leave to cook for 10-15 minutes on medium-low heat.
Place the potatoes, butter and milk in a bowl. Add a pinch of the salt, pepper and mixed spice. Paprika is optional.
Drain and add the rice into the bowl.
Using an electric mixer, blend until the mixture is thick, sticky, and smooth.
NOTE: over-blending will make the mixture very runny.
Using a table spoon, place a dollop of the mixture on the baking tray. Line up as many as you can. If you have a piping bag you can use it to pipe a dollop of the mixture (a bit like meringue but without the soft peaks).
Place it in the oven for 20-30minutes, or until golden brown.
Serve with lunch or dinner.
 If you have left over rice, then you can just use one cup of it, (half a cup uncooked = one cup cooked).
 If you prefer using a blender or food processor rather than an electric mixer, than this is completely okay!