Cottage cheese and rice casserole with cherry
The amount of said ingredients is obtained about 10 casseroles.
Instead of small molds can be used one large shape, but then it is necessary to increase the cooking time (the exact cooking time not prompt).
Cottage cheese casseroles need for these dry, not too wet.
Instead of cherries can use any berries, fresh or frozen. Most importantly, well-drained juice from them.
Instead of small molds can be used one large shape, but then it is necessary to increase the cooking time (the exact cooking time not prompt).
Cottage cheese casseroles need for these dry, not too wet.
Instead of cherries can use any berries, fresh or frozen. Most importantly, well-drained juice from them.
Ingredients
- 200 grams of rice (long grain or Round)
- 600ml milk
- 400 grams of cottage cheese (5-9%)
- 300 g pitted cherries (fresh, frozen or compote)
- 50 g of butter
- 3 eggs
- Sugar 150 g
- powdered sugar if desired
Preparation
In the boiling milk rice to fall asleep.
Cook over medium heat, covered, until tender (about 20 minutes).
Then porridge cool.
With cherry has been drained.
Separate the whites from the yolks.
Yolks with the softened butter.
Add the sugar and mix.
Add cheese and mix.
Add pudding mix.
Add the cherries and mix.
Proteins beat with a pinch of salt into the foam.
Add cottage cheese, mix gently (no mixer).
Slightly greased molds (silicone molds do not need to grease).
Put cottage cheese.
Put in a preheated 180 degree oven and bake for 40-45 minutes.
Ready casseroles can be sprinkled with powdered sugar.
Bon Appetite!
