1/2 c. uncooked rice
Salt
1/4 c. boiling water
2 eggs, well beaten
1/2 c. milk
1/4 c. melted butter
1/2 c. bread crumbs
1 can salmon (1 lb. size)
2 tbsp. chopped parsley
2 tbsp. lemon juice

Drop rice in salted water. Cook briskly for about 20 minutes. Drain and rinse in hot water. Combine eggs with milk and rice. Toss butter and bread crumbs together. Stir into mixture. Add salmon, parsley, lemon juice and salt. Turn into buttered baking dish. Bake at 325 degrees for 30 to 40 minutes. Makes 5 servings.