I have been reading about rice crust for some time and cooked a bit extra rice the other day when we had a curry. I am never sure when a recipe calls for cups of something (even though I have the correct cups), does it mean loosely packed or pressed down.
Anyhow, I save 2 cups of long grain rice (the recipe called for 1 1/2 cups). 1/2 cup grated parmesan was added along with 1 beaten egg white. Apparently, this mixture is supposed to hold together in a ball, it didn't. I added a good handful of pumpkin, sunflower and flax seed powder - that helped.
It was pushed into a glass pie plate and baked at 210C for 12 minutes. With hindsight, should have been longer. As you can see, it was a bit underdone and too thick: