Rice casserole

Method

1. 01

   If you haven’t tried a rice casserole with apples and raisins yet, be sure to try. This sweet dish will certainly come to the taste of adults and children. It is best served for lunch or breakfast with tea, as the dish is quite hearty.

2. 02

   In a pan or bucket pour 500-600 ml of milk and put on fire. Bring it to a boil. Please note that milk must be monitored constantly, unlike water, it can escape.

3. 03

   Add washed rice to the pan. Cook, stirring periodically, until ready. Rice is best taken round-grain, it is optimal for porridges and casseroles, due to the high content of starch, which gives the casserole a more creamy consistency.

4. 04

   Boiled in milk rice put in a deep dish. Add 50 grams of butter, as you should mix.

5. 05

   Egg yolks are separated from proteins.

6. 06

   Grind the yolks with 100 grams of sugar sand, we will need proteins a little later.

7. 07

   Add sugar yolks to the rice. Stir it up.

8. 08

   Peel the apples off the peel, extract the seeds and cut into small bars. I used Antonovka, it is fragrant and perfect for casseroles and other hot dishes, literally soaking the whole dish with its aroma.

9. 09

   Rinse the raisins in a dummy, hot water.

10. 10

    Add raisins with apples to the base for our casserole.

11. 11

    Stir all the ingredients.

12. 12

    Egg whites whip to thick foam and mix quickly with a previously cooked base of fruits.

13. 13

    The bottom and sides of the form are lubricated with vegetable oil, with the help of a culinary brush.

14. 14

    Fill the form with a liquid base for a rice casserole. The oven warm up to 180 degrees, remove the shape and bake for 20-25 minutes.

15. 15

    Ready rice casserole can be served hot and cold with tea. If done correctly, it will be very tasty and aromatic.

16. 16

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