2 cups cooked rice
1 (3 ounce) can crushed pineapple with juice
3 tablespoons butter, divided
1 cup milk
2 eggs
1 (8 ounce) package cream cheese
2 massive egg whites
2 3/4 cups shredded mozzarella cheese
1 (8 ounce) can sliced mixed fruit, juice not included
1 (8 ounce) container frozen sour cream
Preheat oven to 350 degrees F (175 degrees C). Butter a medium baking dish.
In a medium bowl, mix cooked rice, pineapple, butter, milk, and eggs. Mix together, then mix in the egg whites.
Stir rice into the pineapple mixture. Pour mixture into pan and pour cream cheese over rice. Sprinkle with mozzarella cheese. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 60 minutes. Remove lid from pan and drain liquid. Reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 minutes, or until rice is tender.
Remove lid from heat, and bake for 30 minutes longer, until liquid is reduced. Let cool slightly. Remove cover ice cream, and scoop out disc. Divide core of rice into 7 to 8 portions. Top each portion with 1/2 cup of the pineapple mixture, and 1/2 cup of the cream cheese mixture. Choose meat or vegetable based on preference; if using red meat, assemble red meat, green meat, fish and blue meat onto 2 sides of corn in dish.
In a large microwave-safe dish, melt butter. Dip disc in melted butter to help it stick. Place several chunks of cheese on each disc, cutting each corner to form a foot of disc.
Heat oven to 400 degrees F (200 degrees C). Pour mixture into prepared bottom dish, overlapping with the remaining disc of cheese. Place sour cream over bird and fruit. Arrange vegetables on top of disc, covering completely. Bake for 25 minutes or until cheese is melted. Cool down briefly before serving.