A Recipe from Childhood: Cottage Cheese Casserole with Rice 0 8

Ingredients

• cottage cheese — 380 g;

• chicken eggs — 3 pcs;

• rice — 50 g;

• water — 200 ml;

• sugar — 3 tbsp;

• butter — 40 g;

• raisins — 100 g;

• vanilla sugar — 10 g;

• salt.

Preparation

• Rinse the rice thoroughly until the water is clear. Place it in a saucepan, cover with cold water, bring to a boil, and cook with the lid on until all the liquid has evaporated, about 15-20 minutes. Let it cool.

• Soak the raisins in hot water for 10 minutes, drain the water, and dry with a paper towel.

• Separate one egg into white and yolk.

• In a blender bowl, combine the cottage cheese, two eggs, egg white, sugar, vanilla sugar, and salt, and blend until smooth.

• In a bowl, combine the cottage cheese mixture, cooked rice, raisins, melted butter, and mix with a spatula.

• Grease a baking dish with butter or line it with parchment paper, pour in the cottage cheese and rice mixture, level it out, and brush the top with the yolk.

• Bake in a preheated oven at 180 degrees for 35-40 minutes until golden brown. Let it cool slightly, remove from the dish, cut into pieces, and serve.

Tips

• If using a silicone mold, there is no need to grease it with butter.

• You can use any type of rice.

• Use any fat content of cottage cheese, but it should be soft.