1 cup cooked white rice
1 egg, beaten
1 cup ground black pepper
1/2 cup flour
1/2 teaspoon dried basil
2 teaspoons dried oregano
1 cup finely chopped green onions
1 cup chopped red onion
1 cup chicken broth
1 1/2 cups cornflour
1 1/2 cups cornstarch
1 teaspoon kosher salt
1/4 cup processed vegetable oil
2 (14 ounce) packages ranch-style buns or 8x8 inch baking pan liners
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine rice, egg, and pepper. Season with flour, basil, oregano, green onions, red onion, chicken broth, cornstarch, and kosher salt. Mix together, remove pieces of egg, and roux food. Stir together well.
Transfer cornflour into the rice mixture. Stir in remaining 2 cups cornstarch. Mix together, add oil, continue mixing just until blended. Pour mixture into 8x8 baking pan. Spread filling round each baking pan, lifting pans together.
Bake in preheated oven for 50 minutes, uncovered, or until bubbly and lightly browned.