Rice casserole with tomatoes

Wash and chop the parsley leaves.

Peel, wash, chop the onion and fry it in heated vegetable oil.

Cut the bacon into small pieces.

Wash the cherry tomatoes and cut them in half.

Mix the rice porridge with cream, cheese, salt, chopped parsley, paprika, and nutmeg.

Place the prepared mixture in a greased form, top with fried onions, halved tomatoes, and pieces of lard.

Bake in a preheated oven at moderate temperature until done.