Sauté the rice in butter until it becomes translucent, then add the water or broth. Add salt and cook until the liquid is absorbed and the surface of the rice forms small holes. Remove from heat, cover with a clean towel, place the pot lid on top, and set aside.

Heat the oil and sauté the onion and bell peppers. Add the turkey and once sautéed, add the tomato. Season with salt and pepper and let the vegetables soften and the sauce thicken.

Prepare the cheese sauce. Put all the ingredients in a saucepan and cook until thickened, stirring constantly.

Lightly butter a ring mold for cake. Layer half of the rice, then add the vegetable mixture, sprinkle with grated cheese, and cover with the remaining rice. Place in a preheated oven for 5 minutes, remove the mold from the oven, and let it stand for a while. Unmold the rice onto a platter, pour over the cheese sauce, and sprinkle with toasted sesame seeds.

If the cheese sauce has thickened, reheat it with 2 tablespoons of water.