Curd and Rice Casserole

by Editorial Staff

I propose an excellent recipe for a delicious curd and rice casserole, which can be eaten as a main course for breakfast or dinner, or as a light dessert at any time of the day! πŸ™‚

Cook:15 minutes

Servings: 8

Ingredients

  • Round grain rice – 1 cup (220-230 g)
  • Water (for cooking rice) – 2.5 cups (625 ml)
  • Cottage cheese – 440-450 g
  • Sugar – 100 g or to taste
  • Egg – 3 pcs.
  • Vanillin – 1 sachet (10-15 g)
  • Lemon (or orange) zest – to taste
  • Raisins – 0.75 cups (140-150 g)
  • Milk – 1.5 cups (375 ml)
  • Salt – 0.3-0.5 teaspoon.

Directions

  1. Rinse the rice well, add water, and bring to a boil. Then reduce heat to low and cook, covering the pan with a lid, for about 25-35 minutes, until the liquid evaporates (the rice is a little sticky).
  2. Preheat the oven to 180 degrees. Beat eggs with sugar. Stir all the ingredients in the casserole. Add rice last.
  3. Pour the resulting mass into a mold (if necessary, grease the mold with oil; I have a silicone one, so no oil).
  4. Bake the curd-rice casserole in the oven at 180 degrees for 40-45 minutes.
  5. Cut the curd-rice casserole into pieces and enjoy, not forgetting to share with everyone! πŸ™‚
  6. Excellent addition to the curd casserole with rice can be both fresh fruits and jam, honey, condensed milk, jelly, yogurts… – there is where to roam. πŸ™‚

Enjoy!

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