Cook according to package directions:
225 ml rice
Add to it:
170 g canned tuna fish (opened and drained of liquid)
225 ml frozen peas
300 g canned condensed Cream of Mushroom Soup
½ can milk
salt & pepper to taste
Add more milk if necessary to create a creamy texture. Salt and pepper to taste, and serve over buttered, toasted white bread.
ALTERNATIVE: If you cannot get canned condensed Cream of Mushroom soup, you can make your own and cook it down somewhat. In this case, use about 200 ml of the cooked-down soup in place of the condensed soup and the milk.