Baked Vegetable Rice with Cheese
Cook the rice according to package directions until al dente.
Drain the pineapple well. Rinse the tomatoes, blanch, rinse with cold water, peel, quarter, core and dice the pulp. Drain the corn. Rinse the salmon, pat dry and chop. Mix the pineapple, tomatoes, corn and chopped salmon with the cooked rice.
Rinse the dill, shake dry and finely chop. Mix the eggs with cream, dill, saffron, curry, and season with salt and pepper. Stir in the cheese and ham cubes, and mix into the vegetable-rice mixture.
Pour the mixture in a greased baking dish and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden, about 30-35 minutes.