Rice casserole
6 servings
90 minutes
Rice casserole is a delicate and aromatic dish that captivates with its lightness and subtle vanilla notes. This recipe originates from European kitchens where simplicity and exquisite taste are valued. Boiled rice infused with milky tones is enriched with butter, lemon zest, and vanilla sugar, creating a harmonious balance of sweetness and light citrus freshness. Whipped egg whites give the casserole an airy texture, while baking in the oven makes it golden and appetizing. This dish can be served as a standalone dessert or complemented with berries, fruit sauce, or honey. It is perfect for cozy family evenings when you crave something simple yet refined.
1
Rinse the rice. Pour in milk and place on the heat. Add butter, salt, vanilla sugar, and lemon zest. Cook until done.
- Rice: 160 g
- Milk: 750 ml
- Butter: 75 g
- Salt: pinch
- Vanilla crackers: 10 g
- Lemon zest: 0.5 piece
2
Beat the yolks and whites separately with sugar.
- Sugar: 75 g
- Chicken egg: 3 pieces
3
Cool the cooked rice and mix it with the yolks and whites. Stir well.
- Rice: 160 g
- Chicken egg: 3 pieces
- Sugar: 75 g
4
Grease the baking pan with oil and place it in a preheated oven at 160 degrees for 50 minutes.
- Butter: 75 g