Simple rice timpano recipe

Boil the rice in plenty of salted water

In a large pan, add a dash of oil, the whole cloves of garlic and blended and peeled tomatoes. Season with basil and salt. Cook for 15 minutes over medium heat.

Drain the rice and add the prepared tomato sauce.

Grease and sprinkle with breadcrumbs a donut mould with a diameter of 22 cm. Put the rice until it is about half full, then form a hollow in the rice and place the diced mozzarella.

Add half of the Parmesan cheese available, then add the remaining rice and distribute it evenly.

Sprinkle the surface with the remaining Parmesan cheese, breadcrumbs and a few flakes of butter. Transfer to a preheated static oven at 180 ° C for about 40 minutes.

Remove from the oven and allow to cool well before unmolding. Enjoy!