Delicate and light, incredibly airy curd casserole with rice, without flour, semolina, and oil. It just melts in your mouth!

Summary

Ingredients

• Soft cottage cheese 9% (or pasty) – 700 g
• Sour cream – 100 g (if necessary)
• Eggs – 4-5 pcs.
• Sugar – 100 g (to taste)
• Round grain rice – 140 g (300 g of boiled rice)
• Vanilla sugar – 1 teaspoon
• Salt – 0.5 teaspoon
• Raisins – 100 g (to taste)
• Butter – for greasing the mold
• Powdered sugar (or sour cream) – for serving (optional)

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Instructions

1. Boil rice until half cooked (10 minutes), cool. We turn on the oven to heat up to 180-190 degrees. Add yolks, sour cream to the cottage cheese (if you have pasty cottage cheese, you can not add sour cream), sugar to taste, and vanilla sugar.

   

2. Punch the curd mass with an immersion blender. Add cooled rice to the curd mass and mix well.
3. We send the egg whites into a glass for beating, add salt, and beat with a mixer in a fluffy dense foam.
4. Add the beaten egg whites in portions to the curd mass. We mix. Optionally, you can add raisins (I washed and dried them with a paper towel), candied fruits, or leave a vanilla-flavored casserole. We mix.
5. Grease a baking dish (mine is 30x22x7 cm) with butter. We spread the curd mixture into a mold, level it. Cooking in a preheated oven at 180-190 degrees for about 40-50 minutes.
6. Let the finished casserole cool slightly. Cut into pieces, sprinkle with icing sugar or sour cream if desired.

   

Enjoy your meal! Enjoy cooking!