Farmer's Cheese and Rice Casseroles with Cherries
Instead of using small molds, you may use one large baking pan; however, in this case, the cooking time will need to be increased. Dry farmer's cheese without excess moisture is suitable for this recipe. Cherries can be replaced with any other berries (frozen or fresh), provided that the juice is well-drained beforehand.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- rice 200 g
- milk 600 ml
- farmer's cheese 400 g
- pitted cherries 300 g
- butter 50 g
- eggs 3
- sugar 150 g
- powdered sugar if desired
Instructions
Step 1 of 12
Add rice to boiling milk. Cook under a lid over medium heat until done (about 20 minutes).
Step 2 of 12
Then let the porridge cool.
Step 3 of 12
Drain all liquid from the cherries.
Step 4 of 12
Separate the egg whites and yolks. Cream the yolks with softened butter.
Step 5 of 12
Add sugar. Mix.
Step 6 of 12
Add farmer's cheese. Mix.
Step 7 of 12
Add porridge. Mix.
Step 8 of 12
Add cherries. Mix.
Step 9 of 12
Beat the egg whites with a pinch of salt until foamy.
Step 10 of 12
Fold the egg whites into the cheese mixture. Mix gently (without using a mixer).
Step 11 of 12
Lightly grease the molds with butter (silicone molds do not need greasing). Divide the cheese mixture among them. Place in an oven preheated to 180 degrees. Bake for 40–45 minutes.
Step 12 of 12
The finished casseroles can be decorated with powdered sugar.