Ingredients
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| 100 grams | Long-grain rice |
| 20 grams | chopped Fresh herbs (chives, parsley, chervil) |
| 37 ½ grams | Pecorino cheese (grated) |
| ½ | Egg |
| Salt | |
| Pepper | |
| Vegetable oil |
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Directions
1 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.
2 Bake in a preheated oven (180°C) (approximately 350°F) for about 30 minutes. Bake. Remove and let cool. Cut in pieces. Serve lukewarm.
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