Boil the rice in plenty of salted water and remove it when it is still quite al dente. Drain it, place it in a towel and dry it in a slow oven for 10 minutes. Season it with the following curry sauce: fry the onion in butter and herb lard, add the diced Parma ham and chopped meat. Let it brown, then add a tablespoon of curry, some spices, a ladle of broth and a glass of cream. Let it cook for half an hour, then remove from the heat, add an egg and mix well before serving.
