Rice casserole with cherries
Description
Delicious baked treat for the whole family. To make the casserole, you can also use rice porridge left over from breakfast. Add a little finely grated lemon or orange zest to it for aroma and proceed straight to the second stage of preparation. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all necessary ingredients. You can use frozen cherries, as I did, or fresh, canned, or compote cherries.
- 2
Step 2
Rinse the rice thoroughly, pour in cold water, bring to the boil and cook for 10–15 minutes, until the rice is half-done.
- 3
Step 3
Pour milk into the rice, add salt and sugar. Bring to a boil and remove from the heat. Let cool slightly until warm.
- 4
Step 4
Add an egg to the cooled rice that has swelled completely, and mix thoroughly.
- 5
Step 5
Grease the baking pan with a small piece of butter.
- 6
Step 6
Spread half of the rice porridge.
- 7
Step 7
Spread the cherries on top; they can be added without thawing.
- 8
Step 8
Spread another layer of rice porridge over the cherries, along with pieces of butter. Place in an oven preheated to 180°C and bake for 10–15 minutes.
- 9
Step 9
Take out the finished casserole and serve at the table.