Wash rice. Boil 2 cups water, sprinkle with salt and put rice. Cook until ready.

Dice and fry salt pork, add finely chopped garlic and keep frying for a minute. Coat the cooked rice with the fat drippings.

Combine rice, cream and cheese, add salt and pepper.

Peel and finely cut onion, sauté until golden. Cut tomatoes into rings.

Line the brazier with salt pork, cover with a rice layer, top with onion and tomatoes.

Bake in the preheated 356 °F (180 °C) oven for 10-15 minutes until golden crust.