Boil some water for the rice and in the meantime, start cutting the fruit into pieces. Peel the pineapple and cut into 2cm cubes, peel the mango, and cut it into cubes too. Take a large bowl, add the pineapple and mango, the Prosciutto cotto cubes, and the diced cheese. Cook the rice for about 15/18 minutes, when cooked drain under cold water and put into the bowl with the other ingredients. Add EVO oil and mix well, until everything is combined. Add fresh herbs to taste. Place in the fridge and enjoy chilled after a couple of hours.
Baked Ham
