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Curd and rice casserole like in kindergarten

3888

Kitchen Russian

Calorie content 138.9 kcal

Portions 8 port.

Cooking time 80 minutes

Proteins * 3.2 gr.

Fats * 3.5 gr.

Carbohydrates* 25.2 g

Curd and rice casserole like in kindergarten

Content

Curd and rice casserole is a favorite dessert since childhood. This casserole was often given for an afternoon snack in kindergarten. I tried a lot of recipes, but the casserole like in kindergarten didn't work. Not so long ago, I finally found the perfect proportions. And today I want to share with you a recipe for a curd-rice casserole, like in kindergarten. The dessert turns out to be incredible in taste and aroma.

Ingredients

Cooking process

First, prepare all the ingredients you need. Rinse the rice well in running water.

Boil the required amount of milk. Put the prepared rice in boiling milk and cook for about 15-20 minutes. Add the required amount of butter to the boiled rice and mix well. Sort the raisins well, and then rinse in cold water. Put the prepared raisins in a deep container and pour boiling water over it.

Leave the raisins for about 10-15 minutes. Then drain through a sieve and leave for a while to allow excess moisture in the glass. Put the cottage cheese in a deep container and mash well with a fork. You can also rub it through a fine sieve or use a hand blender and grind until smooth. Add chicken eggs, the required amount of granulated sugar, as well as vanilla sugar and salt to the prepared cottage cheese.

Mix thoroughly until smooth. You can also use a hand blender and mix well until smooth. Add raisins and boiled rice to the curd mass, mix thoroughly until smooth. Leave some raisins for decoration.

Prepare a baking dish, brush it with a little butter, and then scatter the prepared dough, spreading it evenly over the entire surface using a silicone spatula. Then grease the surface with the required amount of sour cream. Decorate the top with the remaining raisins.

Place the form in a preheated oven and bake the dessert for about 40-50 minutes at 160 degrees. Then check the readiness of the casserole with a wooden skewer or toothpick. Carefully remove the dish from the oven and cool slightly. Carefully remove the cooled curd-rice casserole from the mold and place on a dish.