Rice and Cheese Pie Crust

In a medium saucepan bring water to a boil. Add rice and boil, uncovered, 10 minutes. Drain. Pour about 2 inches water into same saucepan, bring to a boil, and set sieve of rice on top; cover and let rice steam for 5 minutes.

Transfer rice to a bowl and stir in cheese, egg white, pepper and salt. Press mixture firmly into 8- or 9-inch pie pan, starting at center of pan and pushing rice mixture out and up sides. Crust is now ready to be filled and baked, or it may be frozen in a self-sealing bag for up to 1 month.