For the rice layer:
1½ cups Spekko Long Grain Parboiled White Rice
2/3 cup yoghurt
1½ cups grated mozzarella cheese
For the mince layer:
2 tbsp oil
1 onion, chopped
2 cloves garlic, crushed
450g beef mince
2 tbsp tomato paste
2 tsp sugar
½ can (205g) chopped tomatoes
1½ cups grated cheese
Preheat the oven to 180°C and grease a 23cm springform tin and line the bottom with baking paper.
Cook the Spekko Long Grain Parboiled White Rice according to the pack instructions and season with salt to taste.
Combine the eggs with the yoghurt and add to the cooled rice and mix well. Add the grated mozzarella cheese and stir to combine.
Spoon ¾ of the rice mixture into the tin, reserving the other ¼ for later, and use a spatula to press the mixture into the base and up the sides.
Bake for 40-50 minutes until lightly browned and crisp. Remove from oven and allow to cool.
Turn the oven to grill setting.
Meanwhile, in a medium pot heat oil on medium-high heat. Sauté the onions and garlic until soft and translucent.
Add the mince and fry until browned.
Add the tomato paste and sugar, stir through and cook for another minute.
Add the chopped tomatoes and allow to simmer for 15 minutes. Season with salt and pepper to taste.
Add a third of the mince to the bottom of the rice crust, sprinkle over a third of the cheese and add half the remaining rice mixture. Continue to layer ending with a mince and cheese layer.
Return to the oven for 10-15 minutes until the cheese is golden and bubbly.
Allow to cool slightly and set for 10 minutes before removing from the tin and garnishing with freshly chopped parsley.
Slice generous portions and serve alongside a salad and ENJOY!