200gr of rice
3 ml soup
1 TBSP bread crumbs
White pepper, salt
Cook the rice in the soup until it becomes loose.
Whisk the egg yolks with one part butter and mix them with the rice.
Add grated parmesan, pepper, salt, chopped parsley, and firmly beaten egg whites to the mass. Mix everything well.
Spread butter on a small baking tray and sprinkle with crumbs.
Pour the mass into a baking tray and bake in the oven at a medium temperature.
Serve it on a heated round plate and pour hot butter over it.