Measure the rice and water and put into a small saucepan preferably with a glass lid.

Add the garlic and salt then cover and bring to a boil over high heat. Reduce to a simmer in-between medium-low and low for 35 – 40 minutes. Check at 35 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes. Or until water is gone.

While rice is cooking, quarter the mozzarella balls and set aside. Finely shred the pecorino and set aside.

Core the tomatoes, slice into as thin of slices as you can. (I like to punch out some of the seeds to remove some moisture.)

When rice is finished cooking, start the layering. First layer tomatoes on the bottom of a 2 1/2 quart (I use a 12.2″W x 7.48″D x 2.28″H) casserole dish. Spread half of the rice evenly over tomatoes. Add a layer of basil leaves making sure to cover rice completely. Evenly spread out half the mozzarella balls, you will have space in-between. Evenly sprinkle a half cup of pecorino over it.

Repeat the steps above.

For the top layer, add another layer of tomatoes then the last half cup of pecorino.

Preheat oven to 375 degrees

Bake on the middle rack for 40 – 45 minutes or until the cheese is a bit golden.

After it comes out of the oven, sprinkle a few of the tiniest basil leaves on the top. (Optional)