Make the ragù: In a pot, heat a little olive oil and add the chopped onion. Once the onion is sautéed, add the ground beef, peas, salt, and pepper. When the meat is browned, add the tomato sauce, adjust the salt, and let it simmer on low heat until thickened. Once cooked, let it cool.

Prepare the rice: In a large pot, add the water, butter, salt, black pepper, nutmeg, bouillon cubes, and bring to a boil.

When the water boils, add the rice, adjust the salt, and cook on low heat.

Cook the rice until al dente. When done, turn off the heat, add the grated cheese, and mix well.

Do not drain the rice, or you'll lose the nutrients. Spread the rice in a baking dish and let it cool. It's best to prepare it in the morning to bake in the evening.

Grease a baking dish with butter and sprinkle with breadcrumbs.

Add a layer of rice, then a layer of ragù, and grated mozzarella cheese.

Cover with another layer of rice and dot with pieces of butter.

Bake the first dish at 400°F (200°C) for 20 minutes, until golden on top. Remove from the oven and let cool for 10 minutes.

Repeat the same process for the second, smaller baking dish (with 2.2 lbs of rice, you'll get one large and one small dish). Grease with a little butter and sprinkle with breadcrumbs.