• 1 c long grain rice
• ¼ c dried bread crumbs
• 400 g can tomatoes
• 1 tbsp tomato paste
• 1 tbsp tomato sauce
• 1 finely chopped onion
• ½ c milk
• 6 eggs lightly beaten
• ½ c grated cheese
• ½ c grated parmesan
• Freshly ground sea salt and black pepper
• Fresh herbs (optional)

Cook the rice and drain well, then leave to cool. Preheat the oven to 180 C. Grease the muffins tins well and then dust with the dried bread crumbs.

Mix the remaining ingredients together with the cooked rice and spoon into the muffin tins. Place a slice of tomato on the top of each one to garnish and bake for about 35-45 minutes or until a skewer comes out clean.