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Burmese Croutes

Wash a quarter of a pound of rice, throw it into plenty of fast-boiling salted water, and let it boil until it is quite soft. Then drain the rice well and dry it on a clean cloth. Melt one ounce of butter in a saucepan, slice two small tomatoes thinly, and add them, together with a tea-spoonful of curry powder, and cook gently for ten minutes. Then add one ounce of grated Parmesan cheese, the boiled rice, a table-spoonful of Worcester sauce, and salt and pepper. Mix all thoroughly, and make very hot. Take some small water biscuits, make them hot in the oven, pile the mixture on them, sprinkle a little chopped truffle over each, and serve. Probable cost, 1s.