|Butter||30 Milliliter (2 Tablespoon)|
|Uncooked rice||125 Milliliter (1/2 Cup)|
|Onion||1 , thinly sliced|
|Green pepper||1 , finely diced|
|Water||250 Milliliter (1 Cup)|
|Salt||5 Milliliter (1 Teaspoon)|
|Flour||30 Milliliter (2 Tablespoon)|
|Milk||500 Milliliter (2 Cups)|
|Egg yolks||2 , well beaten|
|Minced cooked ham||250 Milliliter (1 Cup)|
|Grated cheese||60 Milliliter (1/4 Cup)|
Place the first 2 tablespoons (30 mL) of butter in a saucepan.
When melted, add the rice, onion and green pepper.
Stir over medium heat until the onion is soft and the rice well buttered.
Add the water, salt and pepper.
Bring to the boil.
Cover and simmer 15 minutes.
In the meantime, make a white sauce with the 2 remaining tablespoons (30 mL) butter, the flour and the milk.
When smooth and creamy, remove from heat.
Mix the egg yolks with a few spoonfuls of the hot sauce.
Add to the sauce, stir thoroughly, add the ham and the grated cheese.
Season to taste.
Beat the egg whites until stiff.
Fold into the sauce.
Butter a casserole, place a layer of the cooked rice in the bottom, cover with a layer of the ham sauce.
Repeat until all the ingredients have been used.
Sprinkle a little cheese on top.
Bake in a 375 °F (190°C) oven for 30 minutes or until well browned on top.