Rice Cutlet Au Gratin

Make the long grain rice with as little water as possible to keep as much starch portion of the rice as possible. Put the dry hot long-grain rice in a suitable bowl, cool a little, season with salt and pepper. Add the thyme leaves, shallots and eggs to the long-grain rice, stirring quickly.

Put a frying pan on the stove and put a heaped tablespoon of the rice mixture into the hot butter. Flatten the long grain rice so that small cutlets are formed. Brown the cutlets on both sides and arrange on a platter.

Toss the tomato slices briefly in the hot frying pan on the cutlets form. Cover with gruyere cheese and basil leaves and let them melt in the broiler for one or two minutes.

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