Toast well the rice in a saucepan and in the meantime put on the heat the tomato broth adding water, salt, and Pomì Strained Tomatoes.
Cook by adding the broth a little at a time and whisk over low heat with extra-virgin olive oil and a ladle of Pomì Strained Tomatoes.
Serve with crispy bread crust, aromatic herbs and a fresh buffalo mozzarella in the center.