Boil rice with double the amount of lightly salted water and let soak covered over low heat for about 20 minutes. Then pour the rice in a colander, drain, let cool slightly and transfer to a bowl. Add herbs, eggs and pecorino. Stir and season with salt and pepper. Brush a rectangular shaped baking pan (15 x 30 cm) (approximately 6 x 12 inch) with oil, fill with the rice casserole and smooth.
Bake in a preheated oven (180°C) (approximately 350°F) for about 30 minutes. Bake. Remove and let cool. Cut in pieces. Serve lukewarm.