Milk soup with baked rice
4 servings
30 minutes
Milk soup with baked rice is a delicate and nutritious dish of Russian cuisine that combines simplicity of preparation with a rich, enveloping flavor. Baked rice soaked in the aromas of cheese and butter develops an appetizing crust and then transforms into a soft texture under streams of hot milk. The recipe's history originates from traditional Russian village kitchens where simple ingredients were turned into hearty meals for the whole family. This soup is perfect for a morning meal or light dinner, providing comfort and a warming sense of coziness. Its mild, slightly sweet taste makes it popular among children and adults alike, while the simple ingredients are accessible to everyone. When serving this soup, fresh berries or a spoonful of honey can be added for a new flavor nuance.
1
Boil the rice, drain it in a sieve or colander, let the water drain, then transfer it to a bowl or plate, add raw eggs, butter, part of the grated cheese, and salt; mix everything well and place it in a greased pan sprinkled with breadcrumbs. Level the surface of the rice with a knife, sprinkle with the remaining grated cheese, drizzle with butter, and place in the oven for 15-20 minutes to bake.
- Rice: 3 tablespoons
- Chicken egg: 1 piece
- Butter: 1 tablespoon
- Cheese: 25 g
- Salt: to taste
- Breadcrumbs: 2 tablespoons
- Cheese: 25 g
- Butter: 1 tablespoon
2
Slightly cool the baked rice, place it on a board (inverted from the pan), cut it, arrange it on plates, and pour boiling milk over it.
- Milk: 1 l