Instructions: Bring 4 quarts lightly salted water to a boil in a large saucepan. Add the rice and cook, checking for doneness after approximately 18 minutes. Rice should be al dente, or firm to the bite; do not overcook. When the rice is done, remove from the heat, pour into a colander, and toss gently to remove excess water. Place the hot rice in large mixing bowl and add the basil and cheese. Stir gently to combine, then add the olive oil and toss thoroughly.

Season with salt. Spoon the hot rice mixture into a 2-quart mold and press gently to set. Immediately unmold the rice onto a large serving platter.

Garnish with tomato wedges and parsley sprigs.

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