A delightful and flavorful pie combining salmon, rice, and a medley of spices for a comforting meal.
Preheat your oven to 375°F (190°C).
Always preheat the oven to ensure even cooking.
Cook the rice in a saucepan with water and a pinch of salt until tender. Drain and let cool slightly.
Use leftover rice to save time.
Mix the cooked rice with one beaten egg and melted butter. Press this mixture into a greased 9-inch pie plate to form a crust.
Press firmly to ensure the crust holds together.
Sauté the celery and onion in a frying pan until softened.
Add a pinch of salt to enhance the flavor of the vegetables.
Layer the sautéed vegetables, cooked salmon, and shredded cheese over the rice crust.
Distribute the ingredients evenly for consistent flavor in every bite.
Whisk together the milk, nutmeg, curry powder, and cinnamon. Pour this mixture over the filling.
Ensure the spices are well combined for a uniform flavor.
Bake the pie in the preheated oven for 30-35 minutes, until the custard is set and the top is golden.
Check the pie halfway through to ensure even baking.
Let the pie cool for 5 minutes before slicing into wedges and serving.
Cooling helps the pie set, making it easier to slice.
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