2 cups uncooked white rice
1 (16 ounce) can tomato sauce
1 (6 ounce) can anchovy fillets, drained
1 pint heavy whipping cream, chilled
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Bring a large pot of water to a boil. Add rice and stir. Reduce heat, cover and simmer for about 10 minutes. Drain, cool and shape into 1/2 inch thick slices.
In a small bowl, mix tomato sauce, anchovies, whipped cream and chopped frozen chopped potatoes. Transfer to a medium bowl and sprinkle with remaining tomato sauce and anchovies. Mix lightly and spoon mixture onto rice slices.
Bake in preheated oven for 20 minutes, or until rice is tender. Serve warm or cold.