Millet casserole, semolina, rice

1 serving


Cook viscous porridge, slightly cool it (60-70 °) add raw eggs to it (eggs should be added one at a time, making sure that the spoiled egg does not get in, or mix the eggs in a separate dish, and then add to the porridge), sugar, stir, put on a baking sheet, greased with oil and sprinkled with crumbs. The mass layer should be 4-5 cm, the surface should be leveled, lubricated with sour cream. Put the baking sheet in the oven and bake the product until a ruddy crust forms. Cut the finished casserole into portions and pour melted butter, margarine, sour cream or fruit sauce on vacation. If there is no sour cream, then the casserole can be sprinkled with grated white bread, sprinkled with butter, and then put baked. You can add prepared raisins to the casserole mass, cleaned of fruit stalks by rubbing with flour, and then washed with water, chopped and scalded dried apricots, etc.