Pour the rice into a saucepan with water in a ratio of 1:2.5 and bring to a boil. Then close the lid tightly and simmer for 30-35 minutes until the rice has absorbed all the water. Remove from the heat and leave under the lid for another 10 minutes.
Finely chop the parsley.
Season the finished rice with olive oil and lemon juice, add parsley, pine nuts and mix.
Put the rice in the mold. Then turn on the form with the contents now.