– Peel, rinse and cut spring onions. Sauté until soften, add the rice and sauté. Add peeled and finely chopped tomatoes and pour water.

– Season with the salt, add ground pepper, parsley and boil over low heat until the rice is ready. Put on a baking tray and coat with the eggs beaten with milk, sprinkle with the chopped brynza. Bake in a pre-heated oven.