After potatoes, rice (and especially rice piles) is in the top preferences of the little ones. So whenever I have the opportunity I test a new recipe, especially if it helps me to camouflage :)) an ingredient that normally would not accept. In this case, the cheese.
3 cups rice
100 g butter
150 g cheese
1 glass of tomato juice
salt and pepper
Kotanyi dried parsley
Wash the rice in cold water. Rinse a few times, rubbing it lightly between your fingers.
Put the melted egg in a pan, then put the rice and mix. Pour 2 cups of water (or as needed to be covered rice), salt and pepper to taste and simmer covered, over low heat. When the water has dropped and the rice is cooked, add the tomato juice and cheese. Homogenize, then pour into a heat-resistant dish greased with butter and bake for 10 minutes.
Remove from the oven and sprinkle with parsley. Serve hot.