Preparation:

Boil the rice in sufficient water, having added salt, pepper or spices as desired. While the rice cooks, grease a bowl with oil to serve as a mould for the rice.

Once boiled, drain and let the rice cool. Meanwhile, shred the lettuce on a large plate.

Once the rice is drained and cool, fill the bowl and add the cubes of Valliser quince around the sides so these will remain on the outer section when removed from the mould. Gently press the ingredients into position in the mould.

Hold the bowl over the lettuce on the plate and gently tap the rice out of the mould onto the lettuce.

Then, place the quince, strips of carrot, corn, black olives and tomato cubes around the rice.

Lastly, add the tuna on top of the rice. Garnish by placing a cube of quince and an olive on top.