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Rice casserole with cottage cheese
1 serving
cook the rice crumbly porridge, add the fruited and scalded raisins wiped through the curd sieve to it, beat the eggs, vanillin with sugar and mix everything carefully so that the beaten eggs do not settle. spread the prepared mass into portion pans or on baking trays with a layer of not more than
3. 5 cm, lubricate with a mixture of eggs and sour cream and bake in a roasting cupboard until a ruddy crust forms. baking trays and pans must be pre-greased with oil and sprinkled with crumbs. serve on a plate, cut into portions, or in a serving pan, watered with butter, sour cream or fruit sauce.
cook the rice crumbly porridge, add the fruited and scalded raisins wiped through the curd sieve to it, beat the eggs, vanillin with sugar and mix everything carefully so that the beaten eggs do not settle. spread the prepared mass into portion pans or on baking trays with a layer of not more than
3. 5 cm, lubricate with a mixture of eggs and sour cream and bake in a roasting cupboard until a ruddy crust forms. baking trays and pans must be pre-greased with oil and sprinkled with crumbs. serve on a plate, cut into portions, or in a serving pan, watered with butter, sour cream or fruit sauce.
rice - 70 g, water - 150 g, raisins - 20 g, cottage cheese - 40 g, eggs - 0.25 pcs., sugar - 15 g, vanilla - 0.02 g, margarine - 5 g, ground crumbs - 5 g, sour cream - 5 g, butter - 10 g, or sour cream - 30 g, or sauce - 75 g
