Bring the pot with salted water to the boil, sprinkle with rice, cook on a low level for about 12 minutes with the lid closed. Put in a lightly oiled baking dish and smooth out

Wash and peel the carrots and cut into thin slices. Heat 2 tablespoons of oil in a pan, fry the carrots for about 5 minutes. Peel shallots and garlic cloves, dice finely, fry for about 2 minutes.

Also add the tomatoes to the pan, bring to the boil, then reduce to a medium heat for 5 minutes. Season with salt, pepper and sugar and pour over the rice in the baking dish.

Cut the mozzarella into slices and cover the casserole with it. Baked in a preheated oven, fan oven 220 degrees, for about 10 minutes. Enjoy your meal!