Cottage cheese and rice casseroles with cherries

Instead of small molds, you can use one large mold, but then the cooking time must be increased.
Cottage cheese for these casseroles needs dry, not very moist.
Instead of cherries, you can use any berries, fresh or frozen. The main thing is to drain the juice from them well..
From the specified amount of ingredients, about 10 servings are obtained.

  • 200 g rice (round or long grain)
  • 600 ml milk
  • 400 g cottage cheese (5-9%)
  • 300 g pitted cherries (fresh, frozen or compote)
  • 50 g butter
  • 3 eggs
  • 150 g sugar
  • icing sugar optional


Pour rice into boiling milk.
Cook over medium heat, covered, until tender (about 20 minutes.)

Then cool the porridge.

Drain all liquid from cherries.

Separate the whites from the yolks.
Grind the yolks with softened butter.

Add sugar.

Add cottage cheese.

Add porridge.

Add cherry.

Beat the whites with a pinch of salt until foam.

Add to curd mass.
Mix gently (not with a mixer).

Lubricate the molds a little with oil (no need to lubricate the silicone molds).
Put the curd mass.
Put in an oven preheated to 180 degrees.
Bake for 40-45 minutes.

Cooked casseroles can be sprinkled with icing sugar.

Enjoy your meal!

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *