Bring 2 l of salted water to a boil in a pot. Cook 350 g of rice until al dente.

Drain the rice thoroughly. Set it aside until warm rather than hot.

Heat 15 ml of olive oil in a second pot. Simmer 450 g of tomato sauce with salt for 10 minutes.

Transfer the warm rice to a mixing bowl. Stir in the cooked tomato sauce.

Add 1 egg to the rice mixture. Mix until the egg is evenly incorporated.

Add 50 g of grated cheese. Mix until the rice is evenly coated.

Brush the 24 cm frying pan with olive oil. Coat its base with half of the breadcrumbs.

Spread half of the rice mixture in the pan. Press it into an even layer.

Arrange 150 g of melting cheese over the rice. Cover it with the remaining rice mixture.

Brush the surface with the remaining olive oil. Scatter the remaining breadcrumbs over it.

Cook the timballo over medium-low heat for 10 minutes. Slide it onto a plate and invert it back into the pan.

Cook the second side for 10 minutes until golden. Rest the timballo for 5 minutes before slicing.

Cut the rice timballo into 4 portions. Serve while the cheese is melted.