Rice Mozzarella

Rinse the rice under cold water until the water runs clear, then cook it in a pot of salted boiling water according to package instructions until tender. Drain and set aside to cool slightly.

While the rice is cooking, wash and dice the ripe tomatoes into small, even pieces, removing excess seeds and juice. Place the diced tomatoes in a large mixing bowl.

Cut the fresh mozzarella cheese into small cubes of roughly equal size and add them to the bowl with the tomatoes.

Finely chop the fresh basil and parsley leaves, then add them to the tomato and mozzarella mixture.

Add the warm cooked rice to the bowl with the other ingredients and gently fold everything together to combine evenly.

Season the mixture with salt and freshly ground black pepper to taste, stirring gently to distribute the seasoning throughout the dish.

Transfer the rice mozzarella to a serving dish and finish with a generous sprinkling of freshly grated parmesan cheese on top.

Allow the dish to rest for a few minutes so the mozzarella softens slightly from the warmth of the rice, then serve immediately while still warm.