- 400 grams
- 80 grams
chopped Fresh herbs (chives, parsley, chervil)
- 150 grams
Pecorino cheese (grated)
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.