In a large bowl, combine 3 tbsp rice flour and enough water to make a runny paste, then season and add the eggplant, tossing until they are all coated.
Tip the gluten free breadcrumbs onto a plate and dip in each eggplant slice, turning to coat and pressing down to help the crumbs stick.
Heat oven to 180C/160C fan/gas 4. Heat a drizzle of oil in a frying pan. Cook the eggplant slices in batches for 5 mins each side or until tender, adding a little more oil between batches.
Transfer the slices to a baking tray as you go. Once all the eggplant slices are browned, place the tray in the oven and cook for 10-15 mins while you make the sauce. Cook the rice following pack instructions.
Wipe out the pan and heat another drizzle of oil. Add the curry paste and gently fry for 2 min, then add the remaining 1 tbsp rice flour and the syrup, and stir to a paste.
Splash in the stock, a little at a time, stirring to make a smooth sauce, then add the lactose/dairy free cream and simmer over a low heat for 10 mins, adding a more stock if it gets too thick.
Peel the cucumber into long strips with a peeler.
Drain the rice and serve with the crispy eggplant slices, curry sauce and cucumber ribbons.