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Cottage cheese casserole with rice in the oven

Baked Cottage Cheese and Rice Casserole

Tasty, wholesome, made from simple ingredients, and perfect for the whole family! This baked cottage cheese and rice casserole is a go-to for breakfast or an afternoon snack. Its flavor is one many of us remember from childhood — you'll still find it on the menu at cafeterias, daycares, and schools. And it couldn't be easier to make.

Maria

Recipe author

Cottage cheese casserole with rice in the oven

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Composition / ingredients

Servings:

Cottage cheese

360

Rice

200

Sugar

Raisins

Eggs

Vanilla sugar

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 11 g

Fats 12 % 6 g

Carbohydrates 66 % 33 g

231 kcal

GI: 0 / 73 / 27

Cooking method

Step 1:

How do you make a baked cottage cheese and rice casserole? Gather the ingredients. For the casserole, use cottage cheese that's moderately moist — not dry and not grainy. Pressed cottage cheese with a fat content of 0 to 9% is ideal.
Step 2:

Rinse the rice thoroughly until the water runs clear. You can use any rice — long-grain or short-grain — but parboiled is best, so it holds its shape during cooking and doesn't turn mushy.
Step 3:

Put the rice in a saucepan and add 400 ml (about 1⅔ cups) of cold clean water. Set it over medium heat and bring the water to a boil, then reduce the heat to low and cook, covered, until all the liquid has been absorbed, 15–20 minutes. It's best not to stir the rice as it cooks, so the grains stay intact — but watch that it doesn't scorch on the bottom.
Step 4:

Let the cooked rice cool. Alternatively, you can boil the rice in plenty of water (about 600 ml / 2½ cups) until half cooked, roughly 10 minutes — it will finish cooking in the oven.
Step 5:

Rinse the raisins in warm water and dry them in a sieve.
Step 6:

Separate one of the three eggs into white and yolk. Set the yolk aside for brushing the top of the casserole. Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Step 7:

Put the cottage cheese, two whole eggs and the one egg white, the sugar, vanilla sugar, and salt in a blender.
Step 8:

Blend the mixture until smooth. It should be pourable and slightly thick, with no lumps of cottage cheese. You can use an immersion blender instead of a countertop one.
Step 9:

Put the cooked rice in a bowl, pour in the cottage-cheese-and-egg mixture, and add the raisins. Gently fold everything together with a spatula.
Step 10:

Spread the cottage-cheese-and-rice mixture into a buttered baking dish and smooth the top. If your dish is silicone, there's no need to grease it.
Step 11:

Brush the top of the casserole with the reserved egg yolk.
Step 12:

Bake the casserole in an oven preheated to 350°F (180°C) for 30–35 minutes. By then the top and sides will be golden. Let the finished casserole cool a bit, turn it out of the dish, cut it into pieces, and serve. Enjoy!

This casserole is usually served with sweetened condensed milk or sour cream, and it's delicious both warm and cold.
How do you make a tall, tender casserole? Don't expect the cottage cheese mixture to rise the way a yeast cake or sponge does. The height of the casserole depends mostly on the dish you choose: the smaller the dish and the taller its sides, the deeper the layer of batter — and the taller the finished casserole.
Keep in mind that every oven is different, so the temperature and cooking time may vary from what's in the recipe. For any baked dish to turn out well, it helps to know your oven's quirks!
You can swap the rice for any other grain if you like. Just account for how each one cooks — the cooking time may be shorter or longer, and some grains need to be soaked first.