Instructions: Cook the rice in boiling water for about 8 minutes, then drain it carefully.

Butter a deep ovenproof 2.25 litre (4-pint) dish and arrange a layer of rice across the bottom.

Cover with a thin layer of cheese, dot with a little butter and season with salt and pepper.

Cover with another layer of rice. Continue in this way until you have filled the dish but reserve about one third of the butter.

Heat the remaining butter in a frying pan and fry the onion, celery, carrot and parsley over a gentle heat for about 5 minutes or until soft.

Add the tomatoes and stir thoroughly.

Season with salt and pepper, cover and simmer for about 45 minutes, stirring occasionally.

Preheat the oven to Gas Mark 4/180 C/350 F and bake the rice timbale for about 20 minutes or until the rice is soft and a golden crust has formed on the surface.

Cool slightly, then turn out and cover with the tomato sauce. Serve at once.

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