2 c. cooked rice
1 bunch scallions, finely chopped
1/2 c. finely chopped parsley
1/2 c. finely chopped celery
3 eggs, separated
1/2 c. heavy cream
1/2 c. butter
Salt and pepper to taste
Dry bread crumbs

Mix all ingredients (except egg whites and bread crumbs) together. Beat egg whites until stiff and fold gently into rice mixture. Butter ring mold generously and coat with bread crumbs. Pour in the rice mixture and place in a shallow pan of water. Bake at 450 degrees for about 45 minutes, or until set. Turn out onto round platter. Serves 4.