First, add the al dente rice cooked in salted water to a bowl and let it cool. Drizzle with cooked tomato sauce and add an egg and grated cheese. Mix well. Also add a little nutmeg. At this point take a 24cm diameter pan and oil it well, also add some breadcrumbs all over the pan, this way it won’t stick and it will be easier to turn. Pour half of your rice into the pan, level it well and lift the edges well. Add the mozzarella cut into julienne strips and cover it with the remaining rice. Compact it well and oil the surface by adding a little breadcrumbs. Bring your pie to the stove and cook it over medium-low heat, 10 minutes per side, turning it halfway through cooking. Once cooked, let it cool slightly before cutting it.