Preheat the oven to 200°C Grease a 20cm springform tin with melted butter.
Cut the crusts off 6-8 slices of white toast bread. Spread each slice with butter. Line the tin with slices buttered-side down and the corners sticking up.
Place 2 cups of cooled cooked rice in a large mixing bowl. Remove the rind from 4 bacon rashers, finely chop rashers and add to the rice. Add 2/3 cup grated tasty cheese, 4 eggs, 1/4 cup cream and 1/4 bunch chopped parsley. Mix ingredients until well combined.
Spoon the rice mixture into the bread-lined tin. Bake for 15-20 minutes or until the rice mixture is firm and the bread is golden brown and crisp, and then serve immediately.