Try this delicious recipe courtesy of Tilda.
Preheat the oven to 200oC, gas mark 6. Base line a non-stick 21cm round tin with baking parchment.
In a separate roasting dish, roast the tomatoes in the oil for 15 minutes. Cook the rice according to the pack instructions. Then mix the rice with the tomatoes, peas, egg yolks and half the cheese. Season to taste.
Separately, whisk the egg whites until stiff peaks and stir into the rice mixture. Pour into the round baking tin and sprinkle over the remaining cheese. Reduce the oven to 180oC, gas mark 4 and bake for 15 minutes until golden.
Slice into wedges and serve with a green salad.
Try replacing the Pure Basmati rice with the Mushroom variety. Why not add some left over shredded chicken or chorizo for a meaty option Great hot or cold, ideal for kids to help prepare and perfect for picnics