Start by cooking the rice in salted water and, once drained al dente, add the eggs and grated cheese.
Place the rice in a doughnut-shaped mold and bake it in the oven for 15 to 20 minutes.
Meanwhile, cut the cherry tomatoes into wedges and season with oil, salt, pepper and fresh oregano. When the rice has cooled, finally take them out and put on a plate, place the sliced tomatoes in the doughnut hole and top with fresh oregano and pumpkin seeds.