Cook the long-grain rice (preferably pre-cook it the day before and let it cool for at least 12 hours).

Finely chop half of the red onion and slice the other half.

Dice the tomatoes.

Heat olive oil in a pot and sauté the finely chopped onion for about 2 minutes.

Add sugar and let the onions caramelize.

Deglaze with white wine vinegar.

Add the diced tomatoes and let everything simmer (about 5 minutes).

Add the canned tomatoes and let the sauce simmer for another 5 minutes.

Stir in the cream and season with salt and pepper.

In parallel, dice the zucchini and bell pepper.

Sauté them in a pan with a little oil.

Add the cooked rice and briefly sauté everything together.

Add the tomato sauce to the pan when the vegetables are lightly roasted.

Halve the mozzarella balls and gently press them into the sauce.

Let everything simmer for another 2–3 minutes.

Sprinkle vegetarian Parmesan over the rice pan to taste.

Garnish with the onion rings and fresh spring onions.