Finely chopped onion fry in the butter to yellowing. Pour the rice in boiling salted water, boil for 10 minutes and strain. Codta cut into 4 portions, place in a saucepan with hot sunflower oil, add the onion, rice wine, scalded and peeled tomatoes, crushed garlic, pepper, salt and sauté 10 minutes under a blanket. Add chopped parsley and stew for another 10 minutes.