Sweet Rice Casserole with Curd Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g rice (medium or round rain)
- 1 ½ liter milk
- 500 g cream quark (curd cheese)
- 230 grams sugar
- 4 egg (s), separated
- 1 lemon (s), juice and grated zest
- 1 stick cinnamon
- 1 pinch (s) salt
- butter
- Breadcrumbs
Print Recipe
Pin Recipe Instructions
- Wash the rice and slowly cook in the milk with a pinch of salt and the cinnamon stick. Rinse the pot with cold water beforehand so that nothing burns!
- 4 Beat the egg whites until stiff. Mix the curd cheese with the sugar, the 4 egg yolks and the juice and zest of the lemon (can also be less, to taste).
- Let the rice cool, remove the cinnamon stick, stir in the curd cheese and finally carefully fold in the stiffly beaten egg white. Place in a buttered baking dish sprinkled with breadcrumbs and place the butter flakes on top. Bake at about 180 degrees (fan assisted) until the casserole has a nice color.
- Serve with raspberry syrup.
- As a whole, cooking with rice and baking time, the casserole needs about 2 hours to be ready.
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