Cook the rice

• Rinse the rice and cook it in salted boiling water until tender.
• Drain and let it cool slightly.

Make the rice base

• Mix the cooked rice with the eggs, mozzarella, salt, pepper, garlic powder and thyme.
• Press the mixture firmly into a baking dish to form a crust.

Cook the onions

• Heat the olive oil in a frying pan and soften the onions with salt and pepper.

Cook the chicken

• Add the olive oil and the chicken breast to the pan.
• Season with salt, pepper, ginger and garlic powder and cook through.

Wilt the spinach

• Add the spinach to the pan and cook until wilted.

Prepare the topping

• Whisk the egg with the yogurt, light cream, salt, garlic powder and thyme.
• Stir in the emmental cheese.

Assemble and bake

• Spread the chicken, onion and spinach filling over the rice base.
• Pour the egg and cream mixture on top.
• Bake until set and golden.