Cook 2 cups of uncooked white rice on the stove or in a rice cooker according to package directions, this will yield about 5 - 6 cups of cooked rice. Let the cooked rice cool completely before using in this recipe.

Grease a 9 x 13 baking dish with 2 tbsp of butter (make sure you get the sides too!). In a bowl combine the seasoned panko bread crumbs and Italian bread crumbs and divide the mixture in half. Take half the bread crumb mixture and sprinkle it evenly into the greased baking dish (set aside the other half of the breadcrumbs for later).

In a large mixing bowl, add in the cooled cooked white rice and ricotta cheese. Fold that together just until incorporated. Then add in salt, cracked black pepper, cubed mozzarella, cubed provolone, grated pecorino romano, and eggs. Fold that together until combined. Transfer that rice mixing into the baking dish over the breadcrumbs. Sprinkle the other half of the bread crumb mixture evenly over the rice mixture. Lastly, slice 6 tbsp of butter into thin slices and arrange them evenly over top of the bread crumbs.

Bake it in the oven at 375°F for 55 minutes to 1 hour. If you used the herb butter and it melted into green little squares, half way through the baking time, take it out of the oven, use a fork to gently mix the butter with the breadcrumbs only at the top, and then pop it back into the oven and let it cook for the remaining time left.

Once it's done, let it rest for about 20 minutes before serving. Enjoy!