Preparation :

Cook the rice in boiling water. Shake the saucepan once in a while. Do not stir.

Combine milk, egg, 1 Tbsp. of butter and pepper and salt to flavor.

Drain the rice and add milk mixture. Simmer for 5 minutes. If the rice has not absorbed all the milk, drain it once more.

Place the rice around a dish, smooth it into a wall. Wash it over with the egg yolk. Place into a preheated oven until firm.

Season tomato juice and pulp with pepper, salt, sugar and onion. Stew for 20 minutes. Next, stir in remaining butter and bread crumbs. To thicken, stew for 3-4 more minutes.

Pour tomato mixture in the middle of the dish with rice. Serve.

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