2 cups regular uncooked rice
3 eggs
1 carton (1 pound) cream-style cottage cheese
1 medium-size cucumber, pared, quartered, and sliced thin
1 1/2 cups milk
2 tablespoons chopped fresh dill
2 teaspoons salt
1/4 teaspoon pepper

Cook rice, following label directions. Beat eggs slightly in a large bowl. Stir in cottage cheese, cucumber, milk, dill, salt, and pepper; fold in hot rice. Spoon into a 12-cup baking dish.

Bake in moderate oven (350°F) 40 minutes, or until set. Just before serving, garnish with several fronds of fresh dill and cucumber slices, if you wish.