Posted on 31/12/1969
1 1/2 cups of rice
3 cups of water
3 tsp of vegetable stock
2 tsp of garlic
2 tins of canned tuna
Vitarium plain flour (quantity varies)
milk (quantity varies)
1 large pack of light & tangy or plain potato chips
1 grated carrot
Add the rice, water, vegetable stock and carrot into a sauce pan. Put the hot plate on a medium level heat, stir occasionally. Then add the onion and garlic to a frying pan, and cook for 1 minute on medium level heat.
Add Vitarium gluten free flour & milk to form roux. Be very careful when adding flour or milk to the roux, never put too much in one go. Continue adding small amounts at a time until roux is of a good consistency. (Aim for the roux & rice to finish cooking near the same time.)
Open the cans of tuna, drain the water and chop the tuna into small pieces. Add rice, tuna, roux and most of the potato chips (in that order) into a large casserole dish (leave some chips in the packet).
Bake in the oven at 180 degrees fan forced for 30 minutes. Take out of the oven and allow to stand for 2 minutes then enjoy! TIP: To add some crunch to the meal add some potato chips fresh from the packet.