Composition / ingredients
Step-by-step cooking
Step 1:
How to make rice porridge casserole? Prepare the products. Depending on the desired size of the casserole, you can increase or decrease the number of ingredients. Round-grain rice is better suited, it makes a more viscous porridge. Choose oil of good quality, corresponding to GOST.
Step 2:
If you use the remains of previously cooked milk rice porridge, then you can skip this step. To cook rice porridge, take round rice, rinse it thoroughly with water so that it becomes transparent, while removing debris.
Step 3:
Add salt and sugar to taste in a saucepan with rice, pour it with milk and water and put it on a small fire. You can cook porridge only on water, but the casserole will taste better from milk porridge. Periodically stir the porridge so that the rice does not stick and does not burn to the bottom of the pan. When the rice swells well, and the liquid becomes small, turn off the fire. Add butter to the porridge, mix well, cover the pan with a lid and leave for 20 minutes.
Step 4:
During this time, the porridge will steam up and cool down a little, it should turn out not dry, but viscous and a little runny. Beat chicken eggs into a bowl with warm rice porridge (the porridge should be warm, not hot, so that the eggs do not curdle). Mix well. You can add cinnamon if you like its taste.
Step 5:
If it seems to you that the rice mass is too thick, then you can add a little milk to it and mix again.
Step 6:
Grease the baking dish with butter. Sprinkle the bottom of it with semolina so that the casserole is easily removed. Put the rice porridge into the mold, distribute it evenly, level the top with a spatula. Preheat the oven to 180 degrees, put a casserole dish in it. Bake it for about 25 minutes. The finished casserole should be covered with an appetizing brown crust.
Step 7:
Serve rice porridge casserole hot, with sour cream or jam for breakfast for the whole family. If the casserole remains after breakfast, do not worry, it is delicious and cold, it can be served as a dessert for lunch. Bon appetit!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
How to check if the casserole is ready? As soon as a light golden crust forms on the surface, take a skewer and pierce the casserole in several places. If the skewer is dry, then the casserole is ready.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Round rice - 330 kcal/100g
- Ground cinnamon - 247 kcal/100g
