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➠ Curd and rice casserole in a slow cooker

Curd and rice casserole in a slow cooker

938

Kitchen Russian

Calorie content 161.7 kcal

Portions 8 port.

Cooking time 90 minutes

Proteins * 5.8 gr.

Fats * 4.8 gr.

Carbohydrates* 29.5 g

Curd and rice casserole in a slow cooker

Content

For owners of a kitchen assistant - a multicooker, I propose a wonderful recipe for a tender and juicy curd rice casserole. The dessert turns out to be incredibly tasty and airy. Great option for a family breakfast. Try making a curd and rice casserole for your favorite sweet dish.

Ingredients

White rice (boiled) 1.5 tbsp. Cottage cheese 300 gr. Baking powder 1 tsp Sour cream 3 tbsp Granulated sugar 3 tbsp Semolina 3 tbsp Egg 2 pcs. Salt 1 pinch

Cooking process

Prepare all the ingredients you need. Make sure you have boiled rice. This will significantly save cooking time.

Put the required amount of cottage cheese in a deep bowl and use a submersible blender to grind until smooth.

The next step is to divide the chicken eggs into yolks and whites.

Put the chicken proteins in a deep container and beat with a mixer until firm, fluffy foam.

Gently add the whipped whites to the curd mass and add one chicken yolk.

Mix the mixture thoroughly.

Then add the required amount of granulated sugar, semolina, as well as baking powder and salt, put boiled rice. If the dough is too thick, add a little sour cream.

Stir the mixture thoroughly until smooth.

Grease the multicooker bowl with a little butter.

Then sprinkle with a little semolina and spread it evenly over the entire surface of the bowl.

Then carefully transfer the prepared dough and spread it evenly over the entire surface.

Beat the yolk until smooth and brush the surface of the casserole with it.

Close the lid of the multicooker, select the Baking program on the appliance panel and set the cooking time to 50 minutes. After the beep, leave the casserole in the Preheat mode for 10 minutes.