Rice Sandwich

Ingredients
rice – 500 gm
chicken or meat stock – 1 lt
West Indian Sauce:
peeled prawns – 1 cup
lime juice – 1
butter – 50 gm
onion chopped – 1
tomatoes, blanched and chooped – 2 small
chopped parsley – 2 tbsp
cloves of garlic, finely chopped – 2
Salt and pepper to taste
stock – 1 cup
eggs – 2
vinegar – 1 tbsp
Mince:
minced mutton, cooked – 200 gm
onion chopped – 1
cooked vegetable mixture – 1 cup
like green peas, carrot mushroom, cauliflower
lime juice – 1 tbsp
chopped parsley – 2 tsp
capsico sauce – 1/2 tsp
Pinch of grated nutmeg,
Salt and pepper to taste
Wash the rice and cook in a rice cooker till done and the moisture absorbed.
Sauce:
Heat the butter in a saucepan. Fry the onion, tomato, parsley and garlic until golden. Season with salt and pepper. Add the stock and bring to a boil. Add the prawns and cook uncovered till done. Beat the eggs and vinegar together and add to the sauce. Stir constantly over a low heat for 2 minutes.
Mince:
Blend all ingredients alongwith the sauce.
Grease a loaf tin; line with half the rice, well packed into the corners. Pile the mince filling and finish with the rest of the rice.
Cover with buttered foil or greaseproof paper. Bake in oven preheated to 400 degree F / 200 degree C for 40-45 minutes.
Turn out with care, let cool a little and serve sliced. Garnish with grilled tomato slices.

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