Rice porridge with tomatoes and corn

Cook crumbly rice porridge.

Wash the tomatoes and cut each into four pieces.

Wash the parsley and onion, then chop them finely.

Place the rice in a pan with melted butter and fry until golden brown.

Add tomatoes, corn, and onion, season with salt and pepper, mix and cook for another 5 minutes.

Grate the cheese on a coarse grater.

Serve the porridge on individual plates, sprinkle with cheese and parsley.