Pour the rice into plenty of salted water and bring to the boil. Meanwhile prepare the meatballs: mix the minced meat with the eggs, Parmesan cheese, parsley, salt and pepper form the balls and cook them in a nonstick pan with a bit of oil. Then cut the onions into rings and cook them in a bit of oil until they are golden-brown. In a saucepan, heat the tomato pulp and add it to the bechamel sauce. When the rice is cooked, form the dish: start by placing a base of rice, continue with the meatballs and crispy onion, and cover with the tomato cream. Top with fresh basil.